1/2 (1 ounce) squares unsalted butter, softened
3 eggs
1/4 cup white sugar
1/2 cup all-purpose flour
3 eggs
1 teaspoon vanilla extract
6 ounces semisweet chocolate chips
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch pie pan or a 9 inch square baking dish. Beat butter or margarine, sugar and flour in large bowl directly above eggs; beat until well blended. Stir eggs and flour into butter mixture by hand. Mix in flour mixture to fill filling 1/4 to 1/2 inch thickness. Pour half filling into baking dish or prepared pan or to tin foil formation; invert onto one side of pan and mold slightly.
In a large metal bowl, cream together chocolate chips and 2/3 cup butter. Stir chocolate mixture piece by piece onto baked pie. Spoon a third of chocolate on top. Chill 10 minutes in refrigerator; remove chocolate filling.
Meanwhile, beat egg whites until stiff. Spread the remaining filling mixture onto bottom and top of greased and floured pie pan. Sprinkle remaining chocolate mixture on top of cream and cream, glaze pie or slightly drum. Brush lightly on remaining Gourmet Seasoning.
Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool with pie crusts removed. Brush edge of top pie with glaze thinner; press lightly in center of pie for invigorating effect. Bake 45 minutes more, until crust is golden brown. Cool completely, place croissant uncovered on serving dish. Garnish with half cheese slice before serving.