⁣⁣• 1 unbaked pie dough (visit my site  to make my homemade pie crust or you may use a store-bought crust) ⁣⁣• ⅓ cup unsalted butter cut into about 6 pieces (75g) ⁣⁣• 4 oz semisweet or dark 60% chocolate bar, chopped into small pieces (113g) ⁣⁣• ¼ cup heavy cream or heavy whipping cream (60ml) ⁣⁣• 2 large eggs + 2 large egg yolks room temperature preferred ⁣⁣• 1 ¼ cups granulated sugar (250g) ⁣⁣• 1 ½ teaspoons vanilla extract ⁣⁣• ¼ cup cocoa powder (25g) you may use either Natural or Dutch Process cocoa powder ⁣⁣• ¼ teaspoon salt

Preheat oven to 375F (190C). Make a batch of my homemade pie crust (our use storebought) then roll out chilled pie dough and place in a 9” pie plate.  Flute the edges. 

Cover with a piece of parchment paper and fill with an even layer of pie weights. Transfer pie dough to oven and bake for 15 minutes.

While pie dough bakes you can begin preparing your filling. Combine butter and chopped chocolate in a medium-sized heatproof bowl. 

Heat the mixture in the microwave in 25-second increments, stirring in between, until chocolate and butter are completely melted and the mixture is smooth. Set aside.

In a separate bowl, combine heavy cream, eggs and egg yolks, sugar, and vanilla extract. Whisk vigorously for at least 15-30 seconds (this will help your  pie develop that crackly top!).

Sift cocoa powder over the cream mixture and add salt. Whisk until combined.

Drizzle melted chocolate/butter mixture into the bowl with the egg mixture and use a spatula to gently stir ingredients until completely combined.

Pour chocolate mixture into pie crust (once it is finished baking). It is OK if the pie crust is still hot/warm, just be careful not to burn yourself! Reduce oven temperature to 350F (175C).

Place in 350F (175C) oven and bake for 25-30 minutes. The center should be set and the top will have puffed and maybe even cracked.

Allow pie to cool for at least 4 hours before cutting in and enjoying (the top will likely deflate and crack, this is normal and expected!).  Serve  and Enjoy!