French Chocolate Pie
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1
cup
softened
Butter, Salted
1
1/2
cups
dry
Granulated Sugar
4
Tbsp
baked
Oil
12
Tbsp
dry
Cocoa, Dry Powder
2
bags
fresh
Eggs
16
ounces
baked
Empty Term.
2
bags
baked
Empty Term.
Bake Pie crusts. Let cool.
Cream butter with sugar. Mix in cocoa and oil. Add eggs, one at a time, beating on high for 5 minutes each. Fold in Cool Whip. Pour into pie crusts and chill for 2 hours.