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1
In a large microwave-safe bowl, combine unsweetened chocolate and 1/2 cup half-and-half.
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2
On the defrost or low heat setting, microwave 1 minute.
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3
Whisk lightly and then repeat until mixture is melted and smooth.
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4
Make sure mixture is warmed just enough to melt the chocolate; the hotter this chocolate cream gets, the less creamy the baked pie will be.
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5
Place brown sugar in a separate bowl and break up any lumps.
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6
Whisk in eggs, one at a time, mixing until smooth.
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7
Whisk in corn syrup and vanilla.
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8
Gradually whisk about one-quarter of this egg mixture into chocolate and blend well.
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9
It is important to whisk in the eggs slowly and steadily.
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10
Continue adding eggs while whisking until all are combined.
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11
Pour chocolate custard into pie shell.
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12
Bake in a preheated 350-degree oven about 45 minutes, until the filling is puffy and set around the edges but the center still shimmies.
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13
If you want a denser pie, bake 5 to 10 minutes longer, until it puffs up evenly.
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14
Transfer to a wire rack and let cool slightly, then cover and refrigerate until set completely, 3 to 4 hours.
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15
Make Sweetened Whipped Cream: In a chilled mixing bowl with chilled beaters, whip 1 1/3 cups heavy whipping cream with an electric mixer on medium speed until soft peaks form.
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16
Gradually beat in 2 tablespoons sugar and 1/4 teaspoon vanilla and continue beating until stiff peaks form.
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17
Make Chocolate Sauce: Place chocolate chips and remaining 1 tablespoon half-and-half in a microwave-safe dish and microwave on low heat until melted, 30 to 60 seconds.
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18
Stir until smooth.
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19
Mound Sweetened Whipped Cream over pie, spreading to edges.
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20
Drizzle warm chocolate sauce over whipped cream in a random pattern.
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21
Serve at once or refrigerate up to a day.
