Chocolate Chess Pie

Directions

1. 1
   Place the butter in the top of a double boiler; place over barely simmering water.
2. 2
   Scatter the chocolate around the butter.
3. 3
   Let the butter and chocolate stand for about 5 minutes, until melted, stirring once or twice once the melting is underway.
4. 4
   Remove the top insert; whisk the mixture until smooth and set aside to cool briefly; whisk the mixture again until smooth.
5. 5
   In a large mixing bowl, combine the sugar, cornmeal, and salt, tossing with your hands to mix.
6. 6
   Add in the eggs, egg yolk, milk, and vanilla; whisk until well mixed.
7. 7
   Pour the chocolate mixture into the bowl; whisk briefly until smooth.
8. 8
   Pour filling into cooled pie shell.
9. 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. 10
    Continue to bake about 20-25 more minutes or until the pie develops a uniformly thin upper crust.
11. 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. 12
    Place pie on a wire rack; let cool at least 1 1/2 hours.
13. 13
    Serve slightly warm or at room temperature or cover loosely with foil, refrigerate, and serve cold.