2/3 c. sifted all-purpose flour
1/2 c. unsweetened cocoa powder
1/4 tsp. salt
1/2 c. butter, softened
1 c. sugar
1 1/2 c. coarsely chopped walnuts
2 eggs
3 tsp. vanilla
1 pt. vanilla ice cream (opt.)

Grease an 8" cake pan. Preheat oven to 350 degrees. Combine flour, cocoa and salt on wax paper. Spread walnuts in a shallow pan. Toast in a moderate oven, stirring often, for 10 minutes. Cool and set aside.

Beat butter, sugar, eggs and vanilla in a medium bowl until light and fluffy. Stir in flour mixture until well blended. Stir in walnuts and turn into prepared pan. Bake for 30 minutes or until wooden pick inserted in center comes out clean with moist crumbs. Do not over bake. Cool on wire rack. Remove from pan. Spoon ice cream into center of pie. Cut into pie shaped wedges.