French Silk Chocolate Pie

Sift:

1 c. flour

1/2 tsp. salt

Cut in:

1/3 c. shortening

8 inch pie pan at

450 degrees for 10-12 minutes.

FILLING:

1/2 cup butter adding gradually

3/4 cup sugar

Blend in 1 square (1 ounce) chocolate, melted and cooled.

1 teaspoon vanilla. Add

2 eggs, one at a time and beating

5 minutes after each addition using medium speed. Turn into cooled baked pie shell. Refrigerate

1-2 hours. Top with whipped cream and vanilla. Refrigerate until ready to serve.