1/4 cup butter, softened
1/4 cup white sugar
1 egg, lightly beaten
1 teaspoon vanilla extract
1/2 cup all-purpose flour
2 tablespoons vegetable oil
2 teaspoons vanilla extract
2 1/2 cups whole milk chocolate eggs
1 cup all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon Angostura bitters
6 tablespoons Angostura bitters
Beat butter, sugar, egg and vanilla in large bowl until light and fluffy, about 5 minutes. Beat in flour, oil, and vanilla. Mix in chocolate eggs, flour, baking soda and salt. Stir well. Pour mixture evenly over bottom of 9 inch pie shell. Chill pie for 2 hours, then place on rack of metal or glass baking pan. Attach foil to foil. Cover tightly with aluminum foil. Place in refrigerator.
Dissolve bitters in 1/2 cup Angostura bitters in small bowl. Stir chocolate egg mixture into bitters just until moistened. Refrigerate pie while still in refrigerate position. Serve immediately.