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Swiss Chocolate Pie
Crust: Mix crust ingredients. Form in large pie plate with hands. Bake in 350-degree oven for 10 to 15 minutes. Cool.
Filling: Beat 3/4 cup softened butter for 3 minutes. Add sugar and beat another 5 minutes. Add eggs, one at a time, beating well after each addition. Add melted chocolate and vanilla and beat well. Spoon into pie shell. Refrigerate at least one hour.
Topping: Beat whipping cream until nearly done, and then add powdered sugar. Smooth on top of pie.
Note: You may need to add/subtract flour, nuts, or butter to your pie crust, depending on the pie dish size.
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