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1
Preheat the oven to 170C.
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2
Place the flour in the food processor and add the butter, sugar, and eggs, pulse for a few seconds with the addition of each ingredient until the mixture comes together into a ball.
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3
Remove the dough from the food processor and cover it in plastic wrap.
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4
Refrigerate the dough for 30 minutes.
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5
Roll out the dough to a sheet approximately 3 to 4 millimeters in thickness.
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6
Line a pie plate with wax paper which has been wet and then wrung, add the sheet of pie crust, removing the excess dough with a knife. Make holes in the bottom, cover the dough with a sheet of wax paper, add dried beans and bake the crust for approximately 12 minutes.
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7
Preheat the oven to 170 C.
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8
Melt the chocolate, butter, and cream in a heavy bottom saucepan over a double boiler, stirring constantly until fluid and creamy, then set it aside to cool.
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9
Place the sugar in a bowl, add the flour, vanilla extract, and eggs, and stir carefully.
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10
Add the chocolate cream, stir well and place the mixture in the pie crust.
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11
Bake for approximately 40 minutes.
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12
Cool the pie completely, place it on a serving platter and sprinkle with powdered sugar.
