Chocolate Chess Pie

Preheat oven to 350°.

In a large bowl, whisk together sugar, flour, cornmeal, and salt. Set aside.

In a microwave-safe bowl, combine chocolate and butter. Microwave on high in 30-second intervals, stirring between each, until melted and smooth; let cool slightly. Add cream, eggs, and vanilla to chocolate mixture, whisking to combine. Add chocolate mixture to sugar mixture, stirring to combine well. Spoon chocolate mixture into prepared Old-Fashioned Piecrust.

Bake until center is set, 30 to 35 minutes. Let cool completely. Garnish with whipped cream and chocolate shavings, if desired.

In a medium bowl, whisk together flour, sugar, and salt. Using a pastry blender, cut in cold butter until mixture is crumbly. Add 4½ tablespoons plus 1 teaspoon cold water, stirring just until moistened. Turn out dough onto a lightly floured surface, and knead 8 to 10 times. Wrap tightly in plastic wrap, and refrigerate for 1 hour.

Preheat oven to 350°.

On a lightly floured surface, roll dough into a 12-inch circle, about ⅛ inch thick. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Trim excess dough. Fold edges under, and crimp as desired. Top with a piece of parchment paper, letting ends extend over edges of plate. Add pie weights.

Bake for 10 minutes. Carefully remove paper and weights, and bake 10 minutes more. Let cool completely.