Instructions

• In a medium saucepan, whisk together the sugar, flour, and salt until evenly combined.
• Gradually whisk in the milk until the mixture is smooth. Add the unsweetened chocolate squares (break into pieces if needed) to the saucepan.
• Place the saucepan over medium heat and cook, stirring constantly, until the mixture comes to a full simmer and begins to bubble; continue cooking and stirring for 2 minutes.
• Remove the pan from the heat. To temper the eggs, slowly whisk a small amount of the hot chocolate mixture into the beaten egg yolks, stirring constantly, until the yolks are warmed.
• Immediately pour the warmed yolks back into the saucepan, return the pan to medium-low heat, and cook, stirring constantly, for 2 minutes.
• Remove the pan from the heat. Stir in the butter and vanilla until the butter is melted and incorporated.
• Add the cream cheese (cut into small pieces) and stir until the filling is smooth and the cream cheese is fully incorporated.
• Pour the hot filling into the cooled baked pie shell. Let the pie cool to room temperature, then refrigerate until fully set before slicing.