Pour the wet ingredients into the dry ingredients; stir
Pour this mixture into a medium to large saucepan on medium high heat, stirring constantly
Add the butter in ⅓ increments, stirring well in between until pie filling begins to thicken
1 stick butter
Once thickened, pour into pie shell
Bake @ 350ºF for 15-minutes on middle rack, uncovered; check for doneness with toothpick inserted into center; if jiggly, cook another 10 minutes, then re-check (See Recipe Notes)
Allow pie to cool before serving or adding whipped cream
Notes
the original recipe says cook the pie for 10-12 minutes, but it took my pie about 25 minutes to cook
you don't need to grease the pie pan
you don't need to pre-bake the pie shell; in fact, you don't need to do anything to the pie shell or pie plate before you pour in the chocolate
if the top of the pie cracks a little, that's ok
if you smart to smell the crust after about 15-20 minutes, move the pie to the top rack and let it continue to cook till it's no longer jiggly in the center