Chocolate Chess Pie - cooking recipe

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

Preparation

Place the butter in the top of a double boiler; place over barely simmering water.
Scatter the chocolate around the butter.
Let the butter and chocolate stand for about 5 minutes, until melted, stirring once or twice once the melting is underway.
Remove the top insert; whisk the mixture until smooth and set aside to cool briefly; whisk the mixture again until smooth.
In a large mixing bowl, combine the sugar, cornmeal, and salt, tossing with your hands to mix.
Add in the eggs, egg yolk, milk, and vanilla; whisk until well mixed.
Pour the chocolate mixture into the bowl; whisk briefly until smooth.
Pour filling into cooled pie shell.
Place pie on the center oven rack in a 325\u00b0 oven; bake 35-40 minutes, then rotate the pie 180\u00b0, so the part that faced the back of the oven now faces the front of the oven.
Continue to bake about 20-25 more minutes or until the pie develops a uniformly thin upper crust.
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.
Place pie on a wire rack; let cool at least 1 1/2 hours.
Serve slightly warm or at room temperature or cover loosely with foil, refrigerate, and serve cold.