Optional: Blind Bake the Pie Crust: 

1. Preheat the oven to 425ºF.  Dock the pie shell a few times with a fork. 

2. Crumple a piece of parchment paper, then spray the side of the parchment paper  that will go into the pie shell with cooking spray.

3. Fit the crumbled parchment paper into the frozen pie shell and fill with pie weights (beans, rice or even sugar) 

4.  Bake for 15-20 minutes.  Remove the parchment paper and bake for 2-4 minutes longer.  The center of the crust should not look wet, but rather more matte.  Remove the pie crust to a wire rack and cool completely.

Make the Filling

1. Chop the chocolate and place it in a heatproof bowl with the butter.  Melt the butter and chocolate over a double broiler or on a low power setting in the microwave. Set the bowl aside to cool slightly.

2. In a medium bowl, whisk together the sugar, eggs, vanilla extract and salt.  The mixture should be slightly frothy and lighter in color. Then stir in the melted butter and chocolate. Pour ingredients into the cooled pie shell. 

Bake, Cool and Serve 

1. Bake for 35 minutes at 350 ºF.  The center of the pie should be set. If you prefer not to have a crack in your pie, remove the pie from the oven while the pie is set, but still jiggles slightly in the center. 

2. Allow the pie to cool completely on a wire rack.

3. Serve the pie with whipped cream or vanilla ice cream. 

Storing: Store the cooled chocolate chess pie covered with aluminum foil or plastic wrap in the refrigerator for 2-3 days.