Bake the pie crust, unless you are using a graham cracker crust.
In a small saucepan, melt the chocolate over low heat. Remove it from the heat and let it cool.
Meanwhile, in an electric mixer, cream the butter.
Gradually add the sugar and blend until creamy.
Mix in the cooled chocolate and the vanilla.
Add the eggs, 1 at a time, beating for 5 minutes after each addition on medium speed until the mixture is very light and fluffy.
Turn the filling into the cooled, baked pie crust. Chill it for 1 to 2 hours in the refrigerator.
Serve it topped with whipped cream, chocolate shavings, and crushed walnuts, if desired. Cover and refrigerate any remaining pie.
Notes
Nutritional Information Per Serving (% based upon daily values): Calories 343, Total Fat: 25g, 37.5%; Saturated Fat: 13g, 66%; Cholesterol: 86mg, 29%; Sodium: 121mg, 5%; Total Carbohydrate: 29g, 9.5%; Dietary Fiber: 2g, 5.5%; Sugar: 7g; Protein: 2gLike this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!