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“Slightly warm, the pie is runny and sensuous. Chilled, it has the texture of gooey caramel.”
1hr 50mins

Ingredients Nutrition


  1. Place the butter in the top of a double boiler; place over barely simmering water.
  2. Scatter the chocolate around the butter.
  3. Let the butter and chocolate stand for about 5 minutes, until melted, stirring once or twice once the melting is underway.
  4. Remove the top insert; whisk the mixture until smooth and set aside to cool briefly; whisk the mixture again until smooth.
  5. In a large mixing bowl, combine the sugar, cornmeal, and salt, tossing with your hands to mix.
  6. Add in the eggs, egg yolk, milk, and vanilla; whisk until well mixed.
  7. Pour the chocolate mixture into the bowl; whisk briefly until smooth.
  8. Pour filling into cooled pie shell.
  9. Place pie on the center oven rack in a 325° oven; bake 35-40 minutes, then rotate the pie 180°, so the part that faced the back of the oven now faces the front of the oven.
  10. Continue to bake about 20-25 more minutes or until the pie develops a uniformly thin upper crust.
  11. The entire top of the pie may puff up as a single piece, unlike many other egg-based pies, where just the edge alone will rise up.
  12. Place pie on a wire rack; let cool at least 1 1/2 hours.
  13. Serve slightly warm or at room temperature or cover loosely with foil, refrigerate, and serve cold.

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