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1
Make the crust: Pulse the flour, granulated sugar and fine salt in a food processor until combined.
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2
Add the shortening and pulse until incorporated.
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3
Add the butter and pulse until the mixture looks like coarse meal with pea-size bits of butter.
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4
Beat the egg and 1 tablespoon ice water in a small bowl; add to the food processor and pulse once or twice to moisten the flour.
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5
Turn out onto a piece of plastic wrap; use the plastic to help form the dough into a disk.
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6
Wrap tightly and refrigerate until firm, at least 1 hour or overnight.
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7
Roll out the dough into a 12-inch round on a lightly floured surface.
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8
Ease into a 9-inch pie plate, then fold the overhanging dough under itself and crimp the edge with your fingers.
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9
Refrigerate at least 30 minutes.
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10
Position a rack in the lower third of the oven and preheat to 350 degrees F. Make the filling: Spread the walnuts on a baking sheet and bake until toasted, about 8 minutes; transfer to a bowl and set aside.
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11
Return the empty baking sheet to the lower oven rack.
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12
Heat the butter in a small skillet over medium-high heat until foamy and golden brown, about 5 minutes; remove from the heat.
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13
Whisk the eggs, corn syrup, brown sugar, granulated sugar, kosher salt, liqueur and vanilla in a medium bowl.
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14
Gradually whisk in the browned butter until smooth.
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15
Scatter half each of the walnuts and chocolate in the prepared crust.
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16
Pour in the filling, then top with the remaining walnuts and chocolate.
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17
Transfer the pie to the hot baking sheetin the oven.
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18
Bake until the crust is golden and the nuts have browned, about 30 minutes.
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19
Cover the pie loosely with foil; continue baking until the filling is set and the center is slightly puffed, 25 to 30 more minutes.
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20
Transfer to a rack to cool completely.
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21
Photograph by Ryan Dausch
