Instructions

• Preheat oven to 350°F (175°C). Prepare the pie crust (your 1 recipe All Butter Pie Crust or one refrigerated crust from a pack of 2) as directed and press it into a 9-inch pie plate. Place the crust in the refrigerator to chill while you make the filling.
• (Optional — for a crunchier bottom) If you want a partially baked crust, preheat oven to 425°F. Line the crust with parchment and add pie weights or dry beans. Blind-bake 15–20 minutes, remove parchment and weights, then reduce oven temperature to 350°F and return the crust to the refrigerator while you finish the filling.
• Combine 2 ounces unsweetened baking chocolate, 2 ounces semi-sweet baking chocolate, and 3/4 cup unsalted butter in a large microwave-safe bowl. Microwave in 30-second increments, stirring between each, until the chocolate and butter are melted and smooth (about 2 minutes total depending on your microwave).
• Let the melted chocolate mixture cool for 1–2 minutes until warm but not hot (this helps prevent the eggs from scrambling).
• Stir 1 3/4 cups granulated sugar into the melted chocolate until combined.
• Add the 3 eggs, one at a time, stirring or whisking after each addition until the mixture is smooth and uniform.
• Stir in 1 tablespoon vanilla extract, 2 tablespoons unsweetened cocoa powder, and 1/2 teaspoon salt until smooth.
• Gently fold in 1 cup all-purpose flour until just incorporated and no streaks remain. Do not overmix.
• Pour the batter into the prepared pie crust. Set the filled pie on a rimmed baking sheet to catch any drips. Protect the crust edge with a pie shield or strips of foil.
• Bake at 350°F for 38–48 minutes. Remove the foil or pie shield after 20–25 minutes so the crust edge can brown. The top should be cracked when done. For a fudgier center, bake toward the shorter time (a toothpick may come out wet); for a more set center, bake longer until fewer wet crumbs cling to the toothpick.
• Cool the pie completely on a wire rack before slicing to allow the filling to set. Serve with ice cream or whipped cream if desired.
• Store the cooled pie covered at room temperature for up to 3 days, or freeze slices for up to one month.