Adapted from gooseberrypatch.com
1-oz. sqs. unsweetened baking chocolate, melted and cooled
8-oz. container frozen
whipped topping, thawed
9-inch pie crust, baked and cooled, or chocolate cookie crust
In a large bowl, blend together butter and sugar until light and creamy. Add eggs, one at a time; beat for 5 full minutes with an electric mixer on medium speed. Add melted chocolate and blend; fold in whipped topping. Spoon into crust; refrigerate for at least 4 hours. Makes 6 servings.