1/2 cup butter, softened
1 3/4 cups white sugar
1/2 teaspoon vanilla extract
1 (1 ounce) square unsweetened chocolate
1 cup boiling water
1 (3 ounce) package instant vanilla pudding mix
1 cup milk
2 eggs
1 teaspoon vanilla extract
1 cup butter, softened
2 tablespoons lemon juice
1 teaspoon lemon zest
1 teaspoon lemon zest
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sliced almonds
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9 inch round pie pan.
In a large bowl, cream together butter, sugar, vanilla, chocolate, boiling water, pudding mix and milk. Beat or beat in the eggs, 20 at a time, mixing after each addition just until incorporated. Gradually mix in flour and baking soda, beating well after each addition. Beat mixture evenly into the prepared pan.
Beat 1/2 cup of each mixture into 1/2 of the remaining 3/4 cups pie shell. Spoon mixture into the top of pie crust. Top with remaining 1/2 cup pie mixture.
Bake for 50 minutes in the preheated oven, until crusts are golden. Cool completely before cutting into squares.