1 cup granulated sugar
6 ounces butter
6 ounces chocolate, bittersweet (unsweetened)
4 eggs
2 teaspoons vanilla extract
1 tablespoon Kahl�a (optional)
1 pie shell (9-inch), pre-baked
Whipped cream

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 Kahl�a (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.
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Category : Pies_And_Pastries