Chocolate Pie

Chocolate Pie 1 cup butter, room temperature 1 1/2 cup white sugar 4 ounces unsweetened baking chocolate, melted and cooled 2 tsp vanilla extract 4 eggs 1 prepared 8 inch pastry shell, baked and cooled Melt 4 ounces of unsweetened baking chocolate, and set aside to let cool. Cream butter in a mixing bowl until light and fluffy. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating on high for a full 5 minutes with a whisk attachment on medium speed after each egg is added. (4 eggs means 20 minutes of whisking time). Spoon the chocolate filling into a cooled, baked pie shell. Refrigerate at least 2 hours before serving.