• 1 single-crust pie shell, unbaked

• 8 large egg yolks
• 1 tsp vanilla
• 1/2 cup packed light brown sugar
• 1/4 cup maple syrup
• 2 tbsp cocoa powder
• 4 oz butter
• 1/2 cup light corn syrup
• 1/2 cup heavy cream
• 3 Tbs brandy
• 1/2 tsp salt
• 2 cups walnut halves and pieces

• 2 oz chocolate melted with 1 tsp neutral oil

Blend egg yolks and vanilla and set aside.

In small saucepan, heat brown sugar, maple syrup, cocoa powder, butter, corn syrup, heavy cream, brandy, and salt until mixture is slightly warm and butter is melted.  Do not boil.

Slowly whisk warm syrup into eggs and vanilla.  Strain into large measuring cup.

In a separate pan or bowl, melt chocolate with oil.

Brush unbaked crust with melted chocolate.  Add walnuts, spreading evenly.

Slowly pour filling over walnuts.

Bake in a pre-heated 350° oven about 45 minutes or until filling is firm and no longer wobbles in center.