Prepare pie pastry. Line with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until crust is set and dry. When crust is done, reduce oven temperature to 350 degree F.
In a heavy saucepan, melt butter and chocolate together over low heat, stirring frequently. Remove from heat and cool slightly.
Meanwhile, in a large mixing bowl, beat eggs with an electric mixer on medium speed for 4 to 5 minutes or until thick and light-colored. Beat in sugar, corn syrup, vanilla, and salt. Then, beat in chocolate mixture.
Pour mixture into the partially baked pastry. Bake in 350 degree F oven for 35 minutes (center will still be soft). Do not overbake. Serve warm or cool with ice cream. Makes 8 servings.
For a brownie sundae, serve pie with your choice of toppers to spoon and sprinkle over the ice cream.
In a mixing bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edge into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Transfer filling to pastry-lined pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry.