I got this recipe from a Tulsa Junior League Cookbook "Cook's Collage" in 1982. This pie melts in your mouth. It does use raw eggs, so if you are worried about that you can use a substitute of egg beaters. However the egg itself is clean inside the shell, so if you wash the outside of the egg you should not have a problem. I always use eggs from the store,( not fresh from the farm)
1 Baked 9 inch pastry shell
1/2 Cup Butter, softened
3/4 Cup Sugar
1 1/2 ounces unsweetened chocolate squares, melted
1 tsp vanilla
Cream butter and sugar until light and fluffy. Add chocolate and vanilla and mix well. Add 1 egg and beat for 5 minutes. Add the second egg and beat for five minutes more. Pour mixture into baked pie shell and chill. Top pie with stabilized whipped cream* see below. Garnish with chocolate shavings if desired.
Tip: if you want your whipped cream to hold up and not become a runny mess, add 1/2 cup powdered sugar to 1 cup of heavy cream. Works like a dream!