Instructions

1. Preheat the oven to 350°F.
2. Place your pie dough on a well floured surface and roll out into a large circle to about an 1/8th of an inch thickness. Place your pie dish face down onto the dough circle and use a sharp knife to cut a border 2 inches wider than the pie dish.
3. Roll the dough over your rolling pin, until it’s fully wrapped around. Unroll the dough over the dish, centering it. Roll the excess dough on the edges in and under towards the dish, like a sleeping bag. Use your fingers to press the dough, sealing it to create a thick outer crust.
4. Crimp the dough, making a “v” with two fingers one hand on the outside of the pie crust and the index finger of the opposite hand to make an indent in the pie crust. Repeat around the pie until the entire crust is crimped. Place in the freezer to chill while you make the filling.
5. In a large mixing bowl beat the eggs and sugar until light and fluffy, about 3 minutes.
6. In a separate microwave safe bowl melt the butter until hot, but not boiling, about 1 ½ minutes. Add the Ghirardelli 60% Bittersweet Chocolate Chips to the butter and let sit for a few minutes to melt the chocolate. Stir the chocolate and butter together until smooth and completely melted. If the chocolate chips do not melt right away, you can place in the microwave for 30 more seconds to heat up the mixture.
7. Add the chocolate mixture into the egg mixture, mixing until homogenous. Add the vanilla extract and mix well.
8. Last, add the flour, salt, and cocoa powder to the batter and use a rubber spatula to fold everything together until smooth and no streaks of flour remain.
9. Remove the pie crust from the freezer and pour the chocolate filling into it, smoothing into an even layer.
10. Bake at 350° for 25 to 30 minutes, or until the crust is golden brown and the filling is set.
11. Allow the pie to cool for an hour before placing it in the fridge to chill.
12. Once chilled, cut into slices and serve! Enjoy!