Yield: 6 servings.
¾ cup salted butter, at room temperature
1⅛ cups granulated sugar
6 ounces unsweetened chocolate, melted
1 teaspoon vanilla extract
3 large eggs
1 deep-dish piecrust, baked per package instructions
2 cups whipped topping
Chocolate shavings (for garnish)
In a large bowl, use an electric mixer to cream together butter and sugar until light and fluffy, or until sugar has dissolved.
Stir in melted chocolate and vanilla. Mix well.
Add 1 egg at a time, beating on high speed for 5 minutes per egg, for a total of 15 minutes.
Pour filling into piecrust and refrigerate for at least 6 hours or overnight.
Spread whipped topping over pie and garnish with chocolate shavings.
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