Roll out second pie crust to ⅛ inch thickness. Use a ruler and sharp knife, cut out 1 inch by 1 inch squares.
Take a single square and very gently coat the bottom with a thin brushing of cool water. This will help the doughs to stick together.
Place the first square diagonally on the rim of the pie crust.
Repeat this process with the second piece covering half of the first. Continuing to layer squares around the rim of the pie.
Gently paint the square crust design with a thin coating of egg wash.
Place pie into the fridge for crust to firm for 15-20 minutes.
Preheat oven to 350 F (190 C), place pie on a thin cookie sheet and bake on middle rack of oven for 45-50 minutes until crust is golden brown and a thin baked chocolate layer has formed across the top.
Pie should not be jiggly like a wave when removed from oven. But, it won't be firm like a cake.
Place pie on cooling rack until completely cooled.
Store in fridge until ready to serve.