1 stick (4 oz.) unsalted butter
2 oz. unsweetened chocolate
2 eggs, lightly beaten
1 c. sugar
1/4 c. all purpose flour
1/4 tsp. salt
2 tsp. vanilla extract
Prepared pie crust

Preheat oven to 350 degrees. In a small heavy saucepan, combine the butter and chocolate. Cook over low heat, stirring occasionally, until the chocolate is melted. Remove from the heat and let cool.

In a medium bowl, whisk together the eggs, sugar, flour and salt and vanilla. Beat until smooth. Stir in the melted chocolate and blend well. Pour into the prebaked pie crust and bake for 30 to 35 minutes, or until the center is just set (it should give a little when you touch it, but it shouldn't be liquid). Let cool on a rack.

PREPARED PIE CRUST
1 1/2 c. all purpose flour
1/4 tsp. salt
1/2 c. solid vegetable shortening
3 to 4 tbsp. ice water

Preheat oven to 425 degrees. In a medium bowl, mix flour and salt together. Cut in the shortening until the mixture resembles coarse meal. Add 3 tablespoons of ice water, 1 tablespoon at a time, stirring lightly with a fork after each addition. Add one more tablespoon if needed so that dough holds together. Gather and flatten into a dish.

On a lightly floured surface, roll out to 1/8-inch thickness. Transfer to a 9- inch pie pan and fit against bottom and sides of pan without stretching. Trim to 1/2-inch of the edge, fold the dough under and crimp decoratively. With fork, prick bottom and sides of shell at 1/2-inch intervals. Press a 12-inch square of heavy-duty foil snugly against bottom and sides of shell to prevent the dough from shrinking.

Place in upper third of the oven and bake for 6 minutes. Remove foil and continue baking for 8 to 10 minutes longer; until light brown, dry and crisp. Remove from oven and cool completely on a rack.