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1
Place the butter in the top of a double boiler; place over barely simmering water.
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2
Scatter the chocolate around the butter.
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3
Let the butter and chocolate stand for about 5 minutes, until melted, stirring once or twice once the melting is underway.
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4
Remove the top insert; whisk the mixture until smooth and set aside to cool briefly; whisk the mixture again until smooth.
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5
In a large mixing bowl, combine the sugar, cornmeal, and salt, tossing with your hands to mix.
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6
Add in the eggs, egg yolk, milk, and vanilla; whisk until well mixed.
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7
Pour the chocolate mixture into the bowl; whisk briefly until smooth.
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8
Pour filling into cooled pie shell.
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9
Place pie on the center oven rack in a 325u00b0 oven; bake 35-40 minutes, then rotate the pie 180u00b0, so the part that faced the back of the oven now faces the front of the oven.
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10
Continue to bake about 20-25 more minutes or until the pie develops a uniformly thin upper crust.
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11
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.
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12
Place pie on a wire rack; let cool at least 1 1/2 hours.
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13
Serve slightly warm or at room temperature or cover loosely with foil, refrigerate, and serve cold.
