1 cup granulated sugar
6 ounces butter
6 ounces chocolate, bittersweet (unsweetened)
2 teaspoons vanilla extract
1 tablespoon Kahlua (optional)
1 pie shell (9-inch), pre-baked
Procedures : Melt the chocolate in a bowl over simmering water. Set aside and allow to cool slightly. Using an electric mixer, cream together the butter and sugar until smooth. Add the chocolate, vanilla and Kahlua (if used) and blend. With the mixer running, add 1 egg and beat for 5 minutes. Repeat with the remaining 3 eggs (mixing each for 5 minutes). Pre-bake the pie shell and allow to cool. Pour the mixture into the shell. Cover and chill in the refrigerator for at least 2 hours (overnight is best).
Serve cold, topped with whipped cream