French Chocolate Pie

from Sherrine Thomas

1 baked 9” pie shell, cooled completely

½ c. butter

¾ c. sugar

2 oz. Unsweetened chocolate, melted*

2 large eggs

6 to 8 oz. Cool Whip (according to taste)  (Do not use fat free)

*Use Hershey’s Chocolate

Blend butter and sugar until fluffy.  Slowly add melted chocolate, combine thoroughly.  Add eggs, one at a time and beat on high after each addition. Fold mixture into Cool Whip and blend.

Spoon mixture into pie shell and chill for several hours.  Top with whipped cream or additional Cool Whip and chocolate curls just before serving.