Chocolate Pie

• 1 single pie crust (this makes a shallow pie, so no "deep-dish" shells)
• 1 stick butter
• 1 cup sugar
• 2 eggs
• 3 Tbsp. evaporated milk
• 2 squares/ ounces baking chocolate (unsweetened)
• Whipped cream (optional)

1. Bake the unfilled pie shell for 5-10 minutes at 450 degrees, until it’s starting to firm up a little but isn’t cooked through.
2. Melt butter and chocolate in a saucepan. Add the other ingredients (minus the whipped cream) and mix; you can do this in the saucepan. (Add the eggs last, so the melted butter and chocolate have a chance to cool and the eggs don’t scramble.)
3. Pour the filling into the pie shell. Bake for 30-40 minutes at 325 degrees, until the filling is set. (Test it at 30 minutes, but it usually still needs another 5-10 minutes. When it’s no longer jiggling in the middle, it’s done.)