Instructions

• If using a homemade All Butter Pie Crust or a refrigerated crust, press the crust into a 9" pie plate, crimp the edges, and chill in the refrigerator while you make the filling. Preheat the oven to 350°F for baking the filled pie.
• (Optional — for a crunchier bottom) If you want a crunchy bottom, first preheat the oven to 425°F. Line the chilled crust with parchment and fill with pie weights or dry beans. Bake 15–20 minutes, remove the parchment and weights, then reduce the oven temperature to 350°F before adding the filling.
• Place the 2 oz unsweetened baking chocolate, 2 oz semi‑sweet baking chocolate, and 3/4 cup unsalted butter in a large microwave‑safe bowl. Heat in 30‑second increments, stirring between each, until the chocolate and butter are completely melted and smooth (about 2 minutes, depending on your microwave).
• Stir 1 3/4 cups granulated sugar into the melted chocolate and butter until combined.
• Add the 3 eggs, one at a time, stirring well after each egg so the mixture is smooth and uniform.
• Stir in 1 tablespoon vanilla extract, 2 tablespoons unsweetened cocoa powder, and 1/2 teaspoon salt until smooth.
• Carefully fold in 1 cup all‑purpose flour just until no dry streaks remain; do not overmix.
• Pour the batter into the prepared pie crust and set the pie on a rimmed baking sheet to catch any drips. Cover the crust edges with a pie crust shield or strips of foil.
• Bake at 350°F for 38–48 minutes, until the top is cracked. Remove the foil strips or pie shield after about 20–25 minutes of baking so the edges can brown.
• Check doneness with a toothpick: a wet toothpick gives a very gooey center (about 38 minutes in the recipe photos); a toothpick with moist crumbs indicates a more set center. Bake longer within the 38–48 minute range if you prefer a less-wet center.
• Cool the pie completely on a wire rack before slicing and serving with ice cream or whipped cream. Store covered at room temperature up to 3 days, or freeze slices for up to one month.