Here is another recipe that was in the November 2009 issue of Family Fun.
by Ken Haedrich.
9" pie crust
1/4 cup (1 stick) butter
4 ounces bittersweet chocolate, coarsely chopped
1 1/4 cups sugar
1 Tablespoon fine yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon cinnamon
3 large eggs, at room temperature
1 large egg yolk
1/4 cup milk
1 1/2 teaspoon vanilla extract
Put the butter in the top of a double boiler set over, but not in, slow simmering water.
Scatter chocolate over butter wthout mixing and let it stand until chocolate and butter have melted, about 6 minutes.
Whisk the chocolate mixture until it's smooth then remove from heat and set it aside for 10 mins to cool.
In a large bowl, use your hands to combine the sugar, cornmeal, salt and cinnamon.
In another bowl, lightly beat together the eggs and yolk.
Add them to the sugar mixture along with the milk and the vanilla, whisk until blended.
Then whisk in the chocolate mixture until smooth and pour the filling into the piecrust.
Bake in center rack at 325ºF for 35 minutes.
Rotate it 180 degrees and then continue to bake until it puffs up and forms a thin crusty layers about 20 minutes more.
Transfer the pie to a wire rack to cool for at least 1 1/2 hours.
Serve it slightly warm or at room temperature.