Using a fork, poke small holes into the crust. This allows the pockets of air created from applying high heat to the liquid butter to escape. The holes keep the crust from bubbling. Rotate the pan, and bake for 4 more minutes. Remove from the oven.
Place the chocolate, three tablespoons of butter and milk into a small saucepan. Rest the pot in a skillet of water about 1 to 1 ½ inches high. Simmer on low heat and stir continuously to prevent the chocolate from burning.