2 (1-ounce) squares unsweetened chocolate
1/3 cup butter
¾ cup sugar
1/3 cup all-purpose flour
3 cups whipping
2 egg yolks lightly beaten
1 baked 9-inch pie shell
2 tablespoons powdered sugar
Place chocolate and
butter in a saucepan on low heat. Allow to melt. Add sugar and flour. Stir well. Gradually stir in 2 cups whipping cream.
Cook, stirring constantly for 20 minutes or until mixture thickens. Gradually add ¼ of hot mixture to egg yolks. Stir
well. Add egg mixture into the hot mixture, stirring constantly. Cook until mixture thickens. Remove from heat. Cover tightly
with plastic wrap. Cool to room temperature. Pour filling into pie shell. Cover pie and refrigerate at least 2 hours. Beat
remaining cup of whipping cream. Add powdered sugar when soft peaks form and spread over pie.