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1
To prepare the crust, in a medium bowl, mix together flour, sugar, salt, and baking powder.
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2
Using a pastry blender or two knives, cut the butter into the flour mixture until coarse crumbs form.
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3
Add the beaten egg, tossing with a fork until a slightly dry dough forms.
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4
Turn dough out onto a lightly floured surface and knead quickly 3 or 4 times until smooth.
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5
Shape dough into a disk, wrap in plastice wrap, and chill in the refrigerator for at least 1 hour.
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6
Preheat the oven to 350.
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7
On a lightly floured surface, using a lightly floured rolling pin, roll the dough into a 12 inch circle.
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8
Fit the dough into a 9 inch pie pan.
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9
Trim the excess dough, leaving a 1/2 inch overhang.
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10
Fold the dough under; make a decorative edge.
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11
Chill crust while preparing filling.
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12
To prepare the filling, in a medium saucepan, stir together the corn syrup and sugar.
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13
Bring to a boil over medium heat.
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14
Remove the pan from the heat.
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15
Stir in the chocolate and butter.
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16
Let stand for 1 minute to melt.
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17
Whisk until smooth.
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18
In a large bowl, whisk eggs.
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19
Gradually whisk in the chocolate mixture until well blended.
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20
Pour the filling into the crust.
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21
Bake the pie until the filling is set, 35 to 45 minutes.
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22
Transfer the pie to a wire rack to cool completely.
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23
Sprinkle with the chocolate shavings and chill until ready to serve.
