Courtesy of Taste of Home Magazine
Pastry for single crust pie (9 inches)
1 cup coarsely chopped walnuts
1 cup (6 oz) semisweet chocolate chips
3/4 cup dark corn syrup
1/2 cup packed brown sugar
1/4 cup butter, melted
1 teaspoon vanilla extract
Press pastry onto the bottom and up the sides of an ungreased 9 inch fluted tart pan with removable bottom; trim edges. Sprinkle walnuts and chocolate chips into crust. In a small bowl, combine the eggs, corn syrup, brown sugar, butter, and vanilla. Pour into crust.
Bake at 350 for 25-30 minutes or until top is bubbly and crust is golden brown. Cool on wire rack. Serve warm with vanilla ice cream.
I made individual sized tarts - because I couldn't find a 9 inch tart pan... I got 4 out of the pastry crust. I didn't use all of the other ingredients because it was a bit too much for the smaller shells... I'd say next time to cut the nuts and chocolate down by a 1/4 cup each. The remaining ingredients - I'm not sure how much to cut down, but I did have a bit leftover.