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1
Preheat the oven to 350 degrees F.
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2
Whisk the butter and the chocolate over low heat in a heavy medium saucepan until the chocolate is almost melted.
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3
Remove the pan from the heat and whisk until the chocolate is fully melted and the mixture is smooth.
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4
Whisk in the sugar, then the eggs, one at a time.
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5
Stir in the flour and salt with a flexible rubber spatula.
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6
Stir in the nut pieces.
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7
Scrape the batter into the prepared Biscotti Crumb Crust.
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8
Press a ring of walnut halves, if using, into the batter around the top edge.
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9
Place the pie on a baking sheet and bake until the outer 2 to 3 inches are slightly puffed and dry looking and the center is set, 35 minutes.
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10
A wooden skewer inserted into the center should come out with some moist batter still attached.
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11
Cool the pie completely on a rack.
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12
Cut the pie into wedges and serve with ice cream or whipped cream, if using.
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13
Preheat the oven to 350 degrees F.
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14
Blend the biscotti, butter and sugar in a food processor until the crumbs are moist and stick together when pressed.
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15
Firmly press the crumb mixture over the bottom and up the sides of a 9-inch glass pie dish, building up a high rim.
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16
Bake the crust until golden and feels firm to the touch, 15 minutes.
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17
Cool the crust completely.
