Baily'S Irish Cream Brownie Pie

• 1 pastry for single-crust pie
• 1/2 cup butter
• 1/2 cup baking cocoa or 1 ounce unsweetened chocolate, melted
• 2 eggs
• 1 cup sugar
• 2 tablespoons Baileys Irish Cream
• 1 teaspoon vanilla extract
• 1/3 cup flour
• 1/4 teaspoon salt
• 1 cup chopped walnuts or 1 cup pecans

1. Preheat oven to 350*F.
2. Line a 9 inch pie plate with the pastry, forming a high edge. Trim and flute the edge. Chill while preparing the filling.
3. Melt the butter with the baking cocoa in a small heavy saucepan over medium low heat. Remove from heat and cool slightly.
4. Beat the eggs in a small mixing bowl at high speed until foamy. Beat in the sugar gradually in a fine stream until the eggs are thick and pale yellow coloured.
5. Reduce the speed to low. Beat in the chocolate mixture, liqueur and vanilla. Fold in the mixture of flour and salt.
6. Sprinkle the walnuts over the prepared pastry. Pour the filling over the walnuts.
7. Bake for 30 minutes or until the crust is golden brown and the filling is set. Remove to a wire rack to cool.
8. Serve with ice cream or whipped cream.

pastry, butter, baking cocoa, eggs, sugar, irish cream, vanilla, flour, salt, walnuts

Taken from www.food.com/recipe/bailys-irish-cream-brownie-pie-164211 (may not work)