A rich and creamy chocolate pie with a smooth texture and a delightful flavor.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before baking for even cooking.
Melt the butter and chocolate together in a saucepan over low heat, stirring until smooth.
Use a double boiler to prevent the chocolate from burning.
In a mixing bowl, whisk together the sugar, eggs, salt, and vanilla extract until well combined.
Whisk vigorously to incorporate air for a lighter texture.
Gradually add the melted chocolate mixture to the egg mixture, whisking continuously to prevent the eggs from cooking.
Let the chocolate mixture cool slightly before adding to avoid curdling the eggs.
Pour the filling into the pre-baked pie crust, spreading it evenly.
Tap the pie dish gently on the counter to remove air bubbles.
Bake in the preheated oven for 35 minutes, or until the filling is set but still slightly jiggly in the center.
Check the pie at 30 minutes to avoid overbaking.
Allow the pie to cool completely before topping with whipped cream and serving.
Chill the pie in the refrigerator for a firmer texture before serving.
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