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1
Melt butter and chocolate together on low heat or in double boiler.
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2
Meanwhile, put eggs in mixing bowl and beat until light and pale in color.
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3
Beat remaining ingredients into eggs, than add slightly cooled chocolate mixture.
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4
Mix thoroughly and pour into pie shell.
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5
Bake at 350 for 25-30 minutes or until top appears dry and filling is set but still somewhat soft inside.
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6
Do not over bake; pie should shake like custard so it will not be too stiff when cool. It really shouldn't take any longer than 30 minutes.
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7
For white chocolate drizzle, place baking square in small resealable plastic bag; seal bag.
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8
Heat in microwave oven at MEDIUM (50% power) 1 minute.
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9
Turn bag over; heat at MEDIUM 1 to 2 minutes or until melted. (Depending on the chocolate you use, sometimes you may need to add a little shortening for a smoother glaze.).
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10
Knead bag until white chocolate is smooth.
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11
Cut off very tiny corner of bag; pipe or drizzle white chocolate onto pie.
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12
For chocolate drizzle, place chocolate chips in small resealable plastic bag; seal bag.
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13
Heat in microwave oven at HIGH 1 minute.
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14
Turn bag over; heat at HIGH 1 to 2 minutes or until chocolate is melted.
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15
Knead bag until chocolate is smooth.
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16
Cut off tiny corner of bag; pipe or drizzle chocolate onto pie.
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17
Let pie stand until chocolate drizzles are set.
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18
Serve at room temperature or slightly warm without the drizzle.
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19
This is great served plain, or with a topping of vanilla ice cream.
