Melt and cool chocolate. Cream butter and sugar - blend chocolate
and vanilla. Beat in eggs, one at a time, beating 5 minutes after
each. Chocolate mixture will have the consistency of whipped
cream.
Spoon mixture into baked pie crust. Whip cream with 1 tablespoon
of sugar until stiff - spread over chocolate. Garnish with chocolate
curls.
Refrigerate at least 4 hours before serving.
Originally Submitted
6/26/2010
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