Not Minnie's Chocolate Pie

Crust
¼ cup butter, melted
½ cup chopped pecans
25 (~4 oz.) vanilla wafers, crushed

I had good luck this time, using a hand potato-masher to crush the cookies (separately) and the pecans.
Mix all and press into bottom of pie pan.
Microwave 2 – 2 ½ mins, to set the crust. Don’t cook too long, or the center can burn.

Filling
¾ cup butter, softened
1 ¼ cup sugar, fine bakers sugar if available
3 squares unsweetened chocolate, melted and cooled
1 teaspoon vanilla
3 eggs (fresh from your favorite city-chicken raiser, if possible! Though I guess my mom always just used regular ol’ eggs, and I’m still here.)

1. Cream together butter and sugar, until smooth.
2. Mix in melted chocolate and vanilla.
3. Then add eggs one at a time, mixing for 3 minutes after adding each egg.
4. Pour mixture into pie crust, smoothing over the top. Shave a little chocolate onto the top for decoration, if desired.
5. Refrigerate overnight, and up until serving. If you're getting all fancy and stuff, consider serving with whipping cream, oooh, and maybe some sliced strawberries (pronounced with a British accent)!