F rench Silk Chocolate Pie


1 cup butter
1½ cups sugar
2 teaspoons vanilla extract
1 (9-inch) baked piecrust
In a large bowl, cream together the butter and sugar. Blend in the cocoa and vanilla. With an electric mixer on high speed, beat in one egg until thoroughly blended. Repeat with each remaining egg. Keep whipping until fluffy. Spread mixture into the prepared pie shell. Refrigerate until chilled. Top with whipped topping if desired.
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