Chocolate Chess Pie

• 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

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 325u0b0 oven; bake 35-40 minutes, then rotate the pie 180u0b0, 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.

flaky pie pastry, filling, unsalted butter, bittersweet chocolate, sugar, yellow cornmeal, salt, eggs, egg yolk, milk, vanilla

Taken from www.food.com/recipe/chocolate-chess-pie-140431 (may not work)