Steps:
- In a stand mixer cream butter and sugar. In seporate microwave safe bowl, microwave the chocolate for 30 seconds, until melted. Allow to cool slightly, then add to creamed butter and sugar. Add first egg and beat on HIGH for 5 minutes. Add second egg and repeat for another 5 minutes. Once mixed, gently fold in 4oz of the cool whip. Pour into pie crust and freeze overnight. Immediately before serving top with remaining cool whip.
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