- 2 shortbread pie crusts
- 1 ¼ cups butter, softened
- ¾ cup sugar
- 2 beaten eggs
- 1 tsp vanilla
- 10 to 12 oz bag semi-sweet chocolate chips, melted
- 2 containers thawed cool whip

With an electric mixture, cream butter and sugar until smooth. Add sugar gradually and beat until very fluffy. Add eggs, vanilla and melted chocolate. (You can melt chocolate fast in a microwave safe bowl in the microwave. Heat for about 1 minute and stir chips and heat longer if necessary.) Blend well. Add ½ container - 1 full container of thawed cool whip and mix well. Pour into pie crusts and refrigerate until you are ready to serve.

Serve with cool whip on top.