French Silk Pie

1 deep dish 9" pie crust
6 squares semi-sweet chocolate
10 T unsalted butter
2/3 c sugar
1 tsp. vanilla
3/4 c eggs (usually 3 large eggs)
1 c thawed cool whip

Bake pie crust as directed then let it cool.
Melt chocolate as directed, cool slightly (if it is too warm when you are directed to add it below it will melt the butter and this becomes a chocolate pudding pie recipe instead of silk).
Beat butter and sugar in larg bowl on medium speed for 3 minutes or until light and fluffy. Add melted chocolate and vanilla to butter and sugar. Mix well. Add eggs and mix. Beat on high speed for two minutes or until light and fluffy - it should actually change color (lighten) as you beat it.

Spool mix into Pie crust.
Refrigerate three hours.
Top with cool whip and serve.