Chocolate chess pie

I just had a huge plate of leftovers (including some extra side dishes we didn't even have on Thursday), the chocolate pies are ready and I can see a few Christmas lights on the porch peeking through the blinds. All in all, things are pretty good today. I remember my father arguing that chocolate chess pie wasn't a pretty pie and so we shouldn't take it to parties or holiday dinners. I'm not sure if he still feels that way, but as a kid it was always one of my favorite desserts my mother would make. It's also ridiculously easy to make, so long as you take care to add the egg slowly and not overcook it.

1 pie crust (regular - not deep dish) 1/2 cup (1 stick) butter 1 cup sugar 1 oz. package of liquid chocolate (Nestle sells it in a yellow box. The liquid is way better than block for this.) 2 eggs, unbeaten

Melt the stick of butter on low heat. Add the sugar and chocolate to make a fudge mixture. Slowly add the egg and continue stirring to keep the egg from cooking once it touches the hot chocolate. I generally add about half of the chocolate mix to the egg and then all of that back into the rest of the chocolate mix.

Be careful not to stir the mixture too much (which I always do) or it will try to fluff up. Pour the mix into the pie shell and cook at 325 degrees for 25-30 minutes. Let cool and enjoy!