Ingredients 1 all-butter pie crust 1 1/3 c. semi-sweet chocolate chips, divided 1/2 c. vegetable oil 2 tbsp. unsweetened cocoa powder
Directions Pre-heat the oven to 400˚F. On a lightly floured board, roll pie dough into a 12-inch circle. Put the crust in a 9-inch (not deep dish) pie plate. Tuck and crimp the crust edges to match the pie plate.
Wrap the crust in parchment paper and fill with dry beans or baking weights. Bake until the crust edges are gently brown, 18–22 minutes.
Get rid of pie weights and parchment. Bake the crust for 10–12 minutes more until gently brown. Cool to room temperature. Lower the oven to 350˚F.
Add ⅔ cup chocolate chips to a microwave-safe bowl. For 1 minute, microwave the mixture at 50% power in 15-second intervals to melt the chocolate. Add vegetable oil and chocolate powder and stir well.
Whisk brown sugar, eggs, and vanilla in a large bowl until light. Whisk chocolate mixture into brown sugar mixture until mixed. Just combine flour and salt. Mix in walnuts and remaining ⅔ cup chocolate chips until just blended.
Spread batter evenly in the pie crust. Bake 40–45 minutes until the surface is matte and a toothpick inserted in the center comes out with moist crumbs.