If you think this is just another nut pie, you are wrong—it is quite surprising what the blend of chocolate and walnuts does for the rich filling. It is at once pudding-like and vaguely chewy, and the chocolate tempers the sweetness often associated with nut pies. Note that the walnuts should be left in large, recognizable pieces.
Makes one 9-inch pie
Basic All-American Pie Dough for a 9-inch pie shell (page 20)
3 eggs, at room temperature
1 cup light corn syrup
½ cup sugar
2 teaspoons vanilla extract
¼ teaspoon salt
¼ cup (½ stick) unsalted butter, melted
2 ounces (2 squares) unsweetened chocolate, melted
1¾ cups walnut halves and pieces
Preheat the oven to 425°F. Roll out the dough and fit it into a 9-inch glass pie pan, then trim and flute the edges (see page 22). Set aside.
In a large bowl, beat the eggs until the yolks and whites are blended. Add the corn syrup, sugar, vanilla, salt, and butter, and beat until evenly mixed. Add the chocolate and continue beating until smooth. Stir in the walnuts. Pour the mixture into the prepared pie shell. The walnuts will rise to the suface; if they clump together, redistribute them more evenly with the tines of a fork.
Bake for 15 minutes, then reduce the heat to 350°F and continue baking for about 25 minutes longer, or until the filling has puffed slightly and has set around the edges but the center is still slightly trembly (it will become firm as it cools). Cool for at least 1 hour, then serve warm or at room temperature.