2 squares unsweetened chocolate, melted and cooled
2 eggs
4 cups Cool Whip, divided
1 baked, cooled 9 inch pie crust
Instructions
Cream ½ c. butter with ¾ c. sugar. Stir in 2 squares cooled melted unsweetened chocolate. One at a time, add eggs. Beating 5 minutes after each addition at high speed. Fold in 2 cups thawed Cool Whip. Pour into a cooled, baked 9 inch pie shell. Chill until firm (about 2 hours) or freeze. Top with Cool Whip and garnish with chocolate shavings.
Recipe by The Gingham Apron at https://www.theginghamapron.com/french-chocolate-pie/