Rum and walnut chocolate pie recipe

Preheat oven to 350 degrees F (175 degrees C).

Make the pie crust
Mix flour and salt in a large mixing bowl. Cut the shortening into 1/5 inch cubes and add it to the flour. Use a fork to stir the flour and shortening together. Add the water and continue stirring with a fork until the mixture is uniform. Shape the dough into a ball, wrap it in plastic and refrigerate for 30 minutes.

Remove the dough from the refrigerator and let it come to room temperature if too cold. Using a rolling pin roll it on a lightly floured surface to a 12 inch circle. Carefully roll the dough on the rolling pin and unroll it in a 9 inch oven safe pie plate.

Cover the bottom of the pie with aluminum foil and place some weights on top (you can use white beans if you don't have ceramic pastry weights - this will keep the pie from bubbling up during baking).

Place the pie plate in oven and bake for 10 to 15 minutes, or until the pie turns to golden brown. Remove the pie when ready and get rid of the aluminum foil and weights.

Make the pie filling and bake the pie
In a medium saucepan over medium heat add the butter and melt. When the butter is melted add the remaining chocolate chips and stir until the chocolate melts and the mixture is even. Remove from heat and set aside.

In a large bowl add the eggs, rum and vanilla essence and whisk until well combined. Add the sugar and brown sugar and whisk until well incorporated, then whisk in the flour. Add the chopped walnuts and chocolate chips and gently fold until the mixture is even. Fold in the melted chocolate.

Pour the filling into the pie shell, and bake for 30 to 45 minutes, until the pie sets. Remove pie from the oven and let cool completely before serving.