| 1 |
Preheat the oven to 375 F. Grease a 9-inch deep-dish pie pan. |
| 2 |
To prepare the crust, combine the granulated sugar, salt, and shortening in a medium bowl; beat with a mixer at medium-low speed for 10 minutes. Add the corn syrup, vanilla, and egg; beat well. Scrape the sides of the bowl, if necessary. Sift the cake flour and bread flour over the bowl. Fold in until just blended. Do not overmix. |
| 3 |
Roll out the dough on a lightly floured work surface to 1/8-inch thickness. Arrange in the prepared pan. Prick the bottom and sides with a fork in several places. Bake for 5 minutes. Remove the piecrust from the oven. Reduce the heat to 325 F. |
| 4 |
To prepare the filling, melt the butter and chocolate in a double boiler over low heat. Mix well and remove from the heat. |
| 5 |
Combine the granulated sugar and eggs in a medium bowl; beat with a mixer at medium-high speed until ribbons form, about 10 minutes. Add the vanilla. |
| 6 |
Combine the all-purpose flour and the cocoa in a medium bowl; mix well. Using a firm spatula, fold the melted chocolate into the egg mixture. Add the flour mixture and stir until just blended. Pour into the cooled piecrust and bake for 25 to 30 minutes. The pie is done when it is inflated in appearance and cracks all over the top. Remove from the oven and cool on a wire rack for 30 minutes. Put a 10-inch piece of parchment paper on top and place a large plate on its surface. Refrigerate overnight. |
| 7 |
To prepare the topping, combine the cream cheese and liqueur in a medium bowl; beat with a mixer at medium-high speed until blended. Reduce the speed to low, gradually add the confectioners' sugar, and beat until smooth. To serve, cut the pie in wedges and top with the cream cheese topping. |
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