Roll out your dough. Place it in a 9-inch pie pan. Roll and crimp the edges. Place the crust in the freezer.

Preheat the oven to 425.

In the top of a double boiler, melt the butter and chocolate.

In a bowl, combine the sugars with a fork to get all the lumps out of the brown sugar. Mix in the other dry ingredients, then the eggs, whisking to combine, but taking care not to beat too hard.

Add the butter and chocolate mixture to the sugar mixture. Mix well.

When the oven is preheated, take the pie crust from the freezer. Line it with parchment and fill it with dried beans to weight the crust and keep it from shrinking. Bake at 425 for 15 minutes.

Take the par-baked crust from the oven and reduce the heat to 350. Pour the chocolate filling into the crust and put the pie back into the oven. Bake 25-35 minutes, or until the center is set.

Let cool to room temperature before serving.