1 single pie crust (homemade or store-bought, thawed)

2 cups granulated white sugar

2 tablespoons yellow cornmeal

2 tablespoons unsweetened cocoa powder (Dutch-process)

1 tablespoon all-purpose flour

1 teaspoon espresso powder (optional, or substitute dark roast instant coffee)

¼ teaspoon Kosher salt

½ cup unsalted butter, cut into tablespoons

¼ cup 60% bittersweet chocolate chip morsels

½ cup heavy whipping cream (or whole milk or half and half)

1 tablespoon apple cider vinegar

2 teaspoons pure vanilla extract

4 large eggs

Optional Toppings: Powdered sugar, vanilla whipped cream, ground cinnamon

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Preheat oven to 350°F (175°C). Place pie crust into a 9-inch pie pan, crimp edges, and set aside.
In a large bowl, whisk together sugar, cornmeal, cocoa powder, flour, espresso powder (if using), and salt.
In a saucepan over medium-low heat, melt butter and chocolate until smooth. Remove from heat and stir in cream.
Add vinegar and vanilla to the chocolate mixture and whisk until blended.
Pour chocolate mixture into dry ingredients and whisk until smooth.
Beat in eggs one at a time until fully incorporated; filling should be glossy.
Pour filling into prepared pie crust.
Bake 45–50 minutes, until top is set and center jiggles slightly.
Cool to room temperature, 1–2 hours, before slicing. Pie will continue to set as it cools.
Dust with powdered sugar or serve with whipped cream, if desired.

Blind-bake the crust for 10 minutes if you prefer a firmer base.

Espresso powder is optional but enhances chocolate flavor.

Cornmeal gives the pie its signature crisp top and custardy texture.

Use milk chocolate instead of bittersweet for a sweeter pie, but reduce sugar slightly.

Pie can be made a day ahead and stored in the fridge.