Pour all the cream and the chocolate into a sauce pan and heat to a boil, stirring constantly. Add the sugar and cook until both the sugar and the chocolate are melted.

Take a quarter of a cup of the hot mixture and slowly add to the egg yolk and rice flour mixture, stirring constantly with a whisk, to prevent scrambling.

Stir the warmed egg yolk mixture into the sauce pan and bring all the ingredients to a boil for about a minute. Set aside and allow it to cool to room temperature. While the mixture is cooling, preheat the oven to 350 degrees.

Pour the chocolate mixture into the frozen pie shell, set it upon a cookie sheet to prevent spillage and bake for 40-45 minutes, until set. Remove from oven and let it cool to room temperature. Refrigerate for 3-4 hours, or overnight.

Author: Jim Gay