Preheat oven to 325 degrees. Prepare a 9" glass pie pan - Spray with no-stick spray or grease with shortening; then flour the pan completely; set pan aside.
Melt butter in medium saucepan over medium/low heat; add 2 oz. chocolate squares. Stir gently until melted (do not let chocolate burn). Add the flour, salt and sugar to the chocolate and mix well. Turn off heat and remove pan; stir to cool mixture slightly. Add the eggs one at a time and mix well each time. Add vanilla and stir. Beat mixture by hand 50 strokes; batter should be well blended.
Pour mixture into prepared pie pan and bake on middle oven rack at 325 degrees for exactly 23 minutes.
Cool pie completely in the pie pan on a wire cooling rack. (Once cooled, wipe edges of pie pan with damp paper towel to remove any caked-on flour.) The pie stays in the pie pan.
While pie is cooling, make butter cream frosting (see directions below).
Butter Cream Frosting
In medium mixing bowl, beat softened butter with hand mixer; then gradually add powdered sugar and beat until well blended. Add vanilla and continue beating. Gradually add Half & Half and beat well. If mixture is too thick, add a bit more Half & Half to achieve a fluffy, spreadable consistency.
When pie is completely cooled, top with a generous layer of butter cream frosting (you won't use all the frosting). Decorate with chocolate shavings or colored sugar sprinkles, if desired. (Green and red sugar sprinkles look festive at Christmas time!)
Refrigerate until about one hour before serving. Best when served at room temperature.
Slice and serve directly from the pie pan. Enjoy! Copyright 2014 WDRB News. All Rights Reserved.