French chocolate pie

1. Cream 1/2 cup butter with 3/4 cup sugar. Stir in 2 squares cooled melted Baker’s unsweetened chocolate. Add 2 eggs, one at a time, beating at high speed 5 minutes after each addition. Fold in 2 cups Cool Whip. Pour into a graham cracker crust. Chill until firm, about 2 hours or freeze.