Ingredients

Instructions

  1. Cream the margarine with the sugar until light and fluffy with a hand-mixer.
  2. Add the eggs one at a time, beating 3 minutes after each.
  3. Melt the chocolate slowly, either on stovetop or microwave.
  4. Add the melted chocolate and the vanilla to the egg mixture, combining well.
  5. Pour into the graham cracker crust.
  6. Refrigerate at least 2 hours.
  7. When ready to serve, top with the whipped whipping cream- do not add sugar to it.