For the Pie Crust:

• In a food processor, combine the flour and salt. Add the chilled butter and pulse until the mixture resembles coarse crumbs.

• Gradually add the ice water, 1 tablespoon at a time, until the dough begins to come together.

• Turn the dough out onto a lightly floured surface and knead it gently a few times. Shape it into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

• Preheat the oven to 350°F (175°C). Roll out the dough to fit a 9-inch pie pan, pressing it into the pan and trimming any excess.

• Place parchment paper or foil over the crust and fill with pie weights or dried beans to prevent puffing.

• Bake the crust for 10 minutes, remove the parchment and weights, then bake for another 5 minutes. Set aside.

For the Dark Chocolate Chess Pie Filling:

• In a heatproof bowl, melt the dark chocolate and butter over a double boiler or microwave. Stir until smooth and set aside to cool slightly.

• In a large mixing bowl, whisk together eggs and sugar until light and fluffy, about 2-3 minutes.

• Add the cornmeal, flour, cocoa powder, vanilla extract, and salt to the egg mixture. Whisk until combined.

• Slowly add the melted chocolate mixture and buttermilk, whisking until smooth.

Assemble and Bake:

• Pour the filling into the pre-baked crust and smooth the top with a spatula.

• Bake the pie for 45-50 minutes or until the edges are set and the center is slightly jiggly.

• Allow the pie to cool completely on a wire rack before refrigerating for at least 2 hours.

Serve:

• Slice the pie once it has fully cooled. Enjoy chilled for the best flavor and texture.