1. Creme softened, but not melted, butter and sugar until very light and fluffy. 2. In a double boiler melt chocolate with 2 teaspoons of water and blend with vanilla. 3. Add the eggs to the butter mixture, one at a time, beating each for at least 2 minutes before adding the next. 4. Whip until very light and fluffy. 5. Pour immediately into pie shell and refrigerate (before it loses it's fluffiness). 6. Chill at least 2 hours before serving. 7. Top with whipped cream or whipped topping and sprinkle with almond slivers. 8. (I grate up some of the unsweetened chocolate to make chocolate curls, or sprinkles at least). ---------------------------------------------------------------------------
Nutrition
Ingredients
