Chocolate Chess Pie

1. Preheat the oven to 350 F.

2. For the crust: Beat together the crust ingredients in a small mixing bowl until a soft dough forms. Press the dough into the bottom and up the sides of a 9-inch fluted tart pan with a removable bottom.

3. Bake the crust for 12 to 14 minutes, until puffed. Remove from oven and set it on a rack. Cool completely. When the crust has cooled completely, make the filling.

4. For the filling: In a large bowl mix together the sugar, cocoa powder, cornmeal and salt. Blend in the evaporated milk. Beat in the eggs, one at a time. Then add the softened butter and vanilla, and beat until smooth.

5. Pour the filling into the cooled pie crust and bake for 40 to 50 minutes at 350 F, until the filling is set (the middle will still jiggle slightly). Remove the pie from the oven and allow it to cool completely (the pie will continue to set as it cools) before slicing and serving.