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.
Preheat the oven to 425 F. Roll out the dough and fit it into a 9-inch glass pie pan, then trip and flute the edges. 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 surface. 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. Makes one 9-inch pie.
John Phillip Carroll, pie pie pie (Chronicle Books, 2005).
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