Devastating Chocolate Fudge Pie - butter

Method

• A timing note: The cooking time for the pie is 35 minutes but the pie cools at room temperature and is then refrigerated for at least 1 hour before cutting and serving.
• You will also need:
• 1. A double boiler or homemade bain-marie. The bain-marie is made out of a pot partially filled with water and a heatproof bowl that will fit inside the rim of the pot without touching its bottom. Ideally, the water in the pot should not touch the bottom of the bowl.
• 2. A large mixing bowl and handheld electric mixer or a standing mixer and bowl.
• Making and baking the pie:
• 1. Preheat the oven to 400 F.
• 2. In the top of the double boiler or bowl of the bain-marie, melt the butter and chocolate together, stirring as it melts. Then remove from heat. Cool slightly while you mix the other ingredients together.
• 3. Beat the eggs in the mixing bowl.
• 4. Add the syrup, sugar, salt and vanilla and beat until the mixture is smooth.
• 5. Add the chocolate mixture and beat again until all is well blended together.
• 6. Pour the filling into the chilled pastry shell. Bake at 400 F for 5 minutes.
• 7. Reduce the heat to 350 F and bake for 30 minutes more. Remove the pie from the oven. The filling will not be completely firm; it will move a little if the pie is gently shaken.
• 8. Cool the pie at room temperature. Transfer it to the refrigerator and chill it, covered loosely with a sheet of waxed paper, for at least an hour before cutting and serving. Fresh dark cherries look pretty on the plate with a slice of this pie.
• An acknowledgement: This recipe is based on one in Beth Tartan's excellent book "The Good Old Days Cookbook" (1971).