Chocolate walnut pie

Ingredients:

Cake

• 1.25 cups all-purpose flour, plus extra for dusting
• 2 tbsp. granulated sugar
• 1/2 tsp fine salt
• 2 tbsp. vegetable fat (margarine)
• 4 tbsp cold butter, cut into 1/2-inch pieces
• 1 large egg

Filling

• 1.5 cups chopped walnuts
• 110 g butter
• 3 large eggs
• 1 cup corn syrup
• 1/4 cup brown sugar
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 3 tablespoons hazelnut or walnut liqueur
• 1.5 tsp vanilla extract
• 170 g dark chocolate, chopped

Preparation:

1. Prepare the cake layerIn a food processor, combine the flour, granulated sugar, and salt. Add the margarine and pulse until combined. Add the butter and pulse until the mixture resembles coarse flour with small chunks of butter.
   
   In a small bowl, whisk the egg with 1 tablespoon of ice water. Add to the food processor mixture and pulse 1-2 times to moisten the flour. Place the dough on a sheet of plastic wrap. Use the plastic wrap to shape the dough into a disk.
   
   Wrap tightly and refrigerate to set for at least 1 hour or overnight.
2. On a floured surface, roll the dough into a 30cm circle. Carefully place it into a 22cm pie pan, then fold the excess dough under itself and use your finger to create a wavy shape. Refrigerate for at least 30 minutes.
3. Position a rack in the lower third of the oven and preheat to 170°C.
   
   Prepare the fillingSpread the walnuts on a baking sheet and roast for about 8 minutes; transfer to a bowl. Place the empty baking sheet on the bottom rack of the oven. In a small skillet over medium heat, heat the butter for about 5 minutes, until foamy and golden brown. Remove from heat.
   
   In a medium bowl, whisk together the eggs, corn syrup, brown sugar, granulated sugar, salt, liqueur, and vanilla. Gradually whisk in the brown butter until smooth.
4. Sprinkle the prepared crust with half the nuts and chocolate. Pour in the filling and top with the remaining nuts and chocolate. Transfer the pie to a hot baking sheet in the oven.
   
   Bake for about 30 minutes, until the crust is golden and the nuts are golden brown. Cover the pie loosely with foil. Continue baking for another 25-30 minutes, until the filling is set and the center is slightly puffed. Transfer to a wire rack and let cool completely.