Instructions

1. Preheat the oven to 350°F (176°C). Place a thawed store-bought or blind-baked pie shell on a rimmed baking sheet (to catch any drippings while baking just in case). Gather your ingredients.
2. In a large mixing bowl, add sugar, cornmeal, cocoa powder, flour, salt, and optional espresso powder (enhances the chocolate flavor). Whisk the ingredients to combine.
3. In a medium microwavable bowl, add unsalted butter, chocolate, and cream. Microwave for 25-30 second intervals (usually 2 or 3), stirring with a fork or small whisk in between until combined. Add the apple cider vinegar and vanilla extract and combine.
4. Pour the chocolate-butter mixture into the combined dry ingredients and using a handheld electric mixer, mix until combined. Add the eggs and mix until completely combined.
5. Pour the mixture into a blind-baked pie shell or thawed frozen pie shell and bake for 45-50 minutes in a 350°F preheated oven (50 minutes works best for me!). Allow to cool on a wire rack for 2 hours and then transfer to chill 6-8 hours or overnight to set. Serve cold or warm. Tastes great when served dusted with powdered sugar, whipped cream, and topped with ground cinnamon. Enjoy!