Ingredients

Instructions

  1. Cream butter and sugar until very light and fluffy.
  2. In double boiler, melt chocolate and blend with vanilla.
  3. Add the chilled eggs, one at a time, and beat with electric beater on medium speed for at least two minutes after adding each egg.
  4. Pour into baked pie shell.
  5. Chill at least three hours in refrigerator before serving.
  6. Top with whipped cream or whipped topping and toasted almond slivers.