Step 1

Melt butter and chocolate squares in saucepan over medium heat. Remove from heat and allow to cool slightly.

Step 2

Beat eggs with sugar and vanilla in a medium mixing bowl; add chocolate mixture and mix well.

Step 3

Pour in pie shell or follow directions for shortbread crust.

Step 4

Shortbread crustCombine flour, sugar and salt in a medium size bowl.Add butter and using large fork or hands work butter in flour mixture until dough comes together as a ball. Press dough into a tart pan. Fill with chocolate filling. Bake at 350 for 30-35 min.

Step 5

Using either type crust (regular or shortbread) bake at 350 for 30-35 min.***This chocolate pie does have a "rugged" look because of the slightly crunchy top. Yes, the pie may crack while cooling. Yes, it is a bit hard to tell when the pie is done; and yes, a toothpick will still come out with chocolate on it after 30 -35 min baking time but the pie solidifies while cooling. It does look a little "jiggly" upon taking it out of the oven. Hope this helps with any questions and or concerns.