Chocolate Chess Pie

Preparation

1. Step 1

   If using store-bought pie crust, skip ahead to Step 2. If using homemade dough, let sit at room temperature for a couple minutes before rolling . On a lightly floured work surface, using a lightly floured rolling pin, beat the dough evenly across the surface, rotating it occasionally, to work it into a slightly flatter round. Add more flour to the surface, lightly flour the dough and roll it out, starting in the center and working outward, occasionally lifting it, giving it quarter-turns and adding more flour as needed to prevent sticking, until it forms an 11-inch circle. (If your dough cracks, just use your fingertips to adhere it together.)

2. Step 2

   Fit the dough into a 9-inch pie plate, letting the dough slump into the plate, taking care not to stretch it further. Trim the overhang, if needed, so that you’re left with about ½-inch on all sides. Fold the overhang under itself, creating a thick ridge on the sides with two layers of pie dough, and crimp the ridge. Use a fork to poke holes on the bottom of the crust, and freeze for about 15 minutes, until firm.

3. Step 3

   Meanwhile, arrange an oven rack in the center position and heat the oven to 425 degrees. Line the dough with aluminum foil and fill with pie weights or dried beans. Place on a baking sheet and bake for 30 minutes.

4. Step 4

   Remove the foil and pie weights, lower the oven temperature to 350 degrees and continue baking the crust until golden, 10 to 15 minutes.

5. Step 5

   Cool completely on the baking sheet, at least 30 minutes.

6. Step 6

   While the crust cools, melt the butter in a medium saucepan over medium heat. Off heat, add the chocolate and whisk until combined, letting the residual heat melt it completely.

7. Step 7

   In a medium bowl, whisk the sugar, eggs, vanilla and salt until pale yellow and considerably thicker, about 1 minute. Pour in the melted chocolate mixture and continue to whisk until no streaks remain. Add the cocoa powder and whisk until combined.

8. Step 8

   Pour the chocolate mixture into the cooled crust and bake for 30 to 35 minutes, until the filling is slightly puffed and the center is set. Cool completely at room temperature, about 1 hour. (It may be tempting to cut into it warm, but the filling needs time to set up.) Serve with whipped cream, if desired.