Ingredients
1 stick butter
2 squares (1 oz each) of unsweetened baking chocolate
1 cup sugar
2 eggs
¼ cup flour
1 tsp vanilla
Piecrust (hint: It’s fine to get the frozen ones in aluminum pans, but the piecrusts that you unroll and place in the pan are better and no more trouble if you own a pie pan. Find them with biscuits and cookie dough in the grocery store.)
Directions
In a double boiler over medium-high heat, melt butter and chocolate. (hint: You can invent a double boiler by putting a small saucepan in a larger one that is filled about 1/3 of the way up with water.)
Remove from heat to cool slightly.
Preheat oven to 350 degrees.
Mix sugar and eggs together. Add a little of the melted chocolate mixture to the egg mixture and stir together. (You do this to keep from having chocolate scrambled eggs, which happens if you add the eggs to the hot chocolate.)
Add all of egg mixture to the chocolate and stir to combine.
Mix in flour and vanilla.
Pour into piecrust and bake for about 30 minutes, until set.
Serves 6 to 8