CRUST:

1 1/2 c. walnuts
1/4 c. brown sugar, packed
1/3 c. butter, softened

FILLING:

6 tbsp. butter
4 1/2 sq. unsweetened baking chocolate
3/4 c. granulated sugar
3 eggs
1/8 c. Cointreau or orange liqueur
1 tsp. vanilla
Pinch of salt

THE CRUST:

Grind the walnuts in a nut grinder or is using a food processor, grind nuts with the brown sugar to prevent the nuts from becoming oil. The nuts should be finely chopped rather than ground to a paste. Add the butter and sugar, if not added previously, and beat to blend. Press the nut mixture into the bottom and sides of a buttered 8 inch or 9 inch pie plate. Bake at 350 degrees for 10 minutes or until lightly browned. Cool completely.

THE CHOCOLATE:

In a large double boiler, melt the chocolate, butter and sugar and stir until smooth.

THE FILLING:

Add each egg, one at a time, to the chocolate mixture whisking vigorously. Then stir in the vanilla, Cointreau and the pinch of salt.

THE ASSEMBLY:

Pour the chocolate filling into the cooled walnut crust and refrigerate the pie at least 4 hours. To serve, garnish with whipped cream flavored with Cointreau and chocolate shavings.