Categories: Dessert, Pie

Ingredients

• 1 (9 inch) partially baked flaky pie pastry
• Filling:
• 1/2 cup unsalted butter, cut into pieces
• 4 ounces bittersweet chocolate, coarsely chopped
• 1 1/4 cups sugar
• 2 tablespoons fine yellow cornmeal
• 1/4 teaspoon salt
• 3 large eggs, at room temperature
• 1 large egg yolk, at room temperature
• 1/4 cup whole milk or 1/4 cup light cream
• 1 teaspoon vanilla extract

Directions

1. Place the butter in the top of a double boiler; place over barely simmering water.

2. Scatter the chocolate around the butter.

3. Let the butter and chocolate stand for about 5 minutes, until melted, stirring once or twice once the melting is underway.

4. Remove the top insert; whisk the mixture until smooth and set aside to cool briefly; whisk the mixture again until smooth.

5. In a large mixing bowl, combine the sugar, cornmeal, and salt, tossing with your hands to mix.

6. Add in the eggs, egg yolk, milk, and vanilla; whisk until well mixed.

7. Pour the chocolate mixture into the bowl; whisk briefly until smooth.

8. Pour filling into cooled pie shell.

9. Place pie on the center oven rack in a 325° oven; bake 35-40 minutes, then rotate the pie 180°, so the part that faced the back of the oven now faces the front of the oven.

10. Continue to bake about 20-25 more minutes or until the pie develops a uniformly thin upper crust.

11. The entire top of the pie may puff up as a single piece, unlike many other egg-based pies, where just the edge alone will rise up.

12. Place pie on a wire rack; let cool at least 1 1/2 hours.

13. Serve slightly warm or at room temperature or cover loosely with foil, refrigerate, and serve cold.

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