|Butter/Margarine||1⁄2 Cup (8 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Unsweetened bakers chocolate square||3 , melted and cooled (Baker'S)|
|Peppermint extract||1⁄2 Teaspoon|
|Heavy cream||1⁄2 Cup (8 tbs)|
|Baked 9 inch pie shell||1 , cooled|
Cream butter; gradually beat in 3/4 cup sugar and continue beating until light and fluffy.
Add melted chocolate, 1 teaspoon vanilla and the peppermint extract.
Add eggs, one at a time, beating about 1 minute after each.
Whip the cream with 1 tablespoon sugar and 1/4 teaspoon vanilla until soft peaks form.
Fold into chocolate mixture and spoon into pie shell.
Chill at least 4 hours.
Garnish with additional sweetened whipped cream and peppermint candies or chocolate curls, if desired.