Ingredients
1 single crust for 9-inch pie
3 ounces bittersweet chocolate
1 ounce unsweetened chocolate
2 tablespoons unsalted butter
1/2 cup dark corn syrup
1/2 cup sugar
4 large eggs
2 tablespoons brandy
1 teaspoon vanilla
7 teaspoons all purpose flour
1/4 teaspoon salt
2 ripe pears, peeled, cored, cut into 1/2-inch chunks
Whipped cream
Preparation
Preheat oven to 400 degrees farenheit. Fit the crust into a 9-inch glass pie plate and crimp the edges. Prick the crust all over with a fork and refrigerate for 15 minutes. Bake 15 minutes, until just golden brown. Place on rack to cool. Lower oven temperature to 350 degrees farenheit.
Meanwhile, melt both chocolates and butter in double boiler. Allow to cool slightly, then whisk in corn syrup and sugar. Beat in eggs, one at a time, until completely incorporated, then whisk in brandy and vanilla. Beat in flour and salt. Place pear chunks in bottom of prepared pie crust, and pour chocolate mixture over top. Bake for 45-50 minutes, or until top appears set (filling will still be jiggly underneath). Cool pie completely on rack. Serve at room temperature or chilled, with whipped cream.
