1 stick butter
1 cup sugar
4 oz. hawaiian vintage chocolate, melted
4 eggs, beaten
1 teaspoon vanilla extract
1-1/2 tablespoons yellow cornmeal
1 unbaked 9 inch pie shell
Spiced Cream (see below)

Preheat oven to 325°F.

In a saucepan, melt the butter. In a mixing bowl, whisk the melted butter and sugar together. Add the melted chocolate and whisk until smooth.

Add the eggs, vanilla and cornmeal. Whisk until smooth. Pour into the pie shell. Bake for 1 hour at 325°F. Remove.

Serve with Spiced Cream (see below).

Makes 8 servings.

SPICED CREAM:

1 quart heavy cream
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Beat the cream with an electric mixer on high speed in a large mixing bowl for about 2 minutes. Add the sugar, cinnamon, and nutmeg and beat again until the mixture thickens and forms stiff peaks, another 1 to 2 minutes.

Makes 4 cups.