Brownie Pie

Instructions

• For the crust, combine flour, sugar, and teaspoon salt in a food processor and pulse about 3 times until combined. Scatter cold butter over flour mixture in food processor. Pulse about 6 times until butter resembles pea-sized pieces. Drizzle 3 tablespoons water over butter mixture. Pulse about 6 times until couscous-like beads of dough form, adding 1 more tablespoon ice water if needed.
• Transfer dough to a work surface, and press into a single mass. Shape and flatten dough into a disk.
• Wrap in plastic wrap, and chill for at least 1 hour or up to 2 days.
• Unwrap dough and place on a lightly floured work surface. Let dough sit at room temperature for 10 minutes to soften. Dust top of dough with flour. Using a lightly floured rolling pin, roll disk into a 12-inch circle.
• Place in a 9-inch pie plate, pressing into bottom and up sides of pie plate. Fold edges under, and crimp as desired. Cover with plastic wrap, and freeze for 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Place parchment paper over dough in pie plate; fill with pie weights or dried beans.
• Bake in the preheated oven until crust is starting to set, about 15 minutes.
• Carefully remove pie plate from oven and take off parchment paper and pie weights. Return pie plate to oven, and bake until pie crust is light golden brown, 8 to 12 minutes.
• Transfer to a wire rack; let cool to room temperature, about 20 minutes.
• Whisk together melted butter, sugar, eggs, egg yolk, canola oil, and vanilla extract in a bowl until blended and smooth. Whisk in cocoa, flour, instant espresso, and salt just until combined. Stir in nuts and 1/4 cup chocolate chips.
• Scrape mixture into cooled crust, and smooth top with a small offset spatula. Sprinkle remaining 1/4 cup chocolate chips on top of the pie.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes, covering the crust with aluminum foil if it gets too dark. Let cool 20 minutes before serving.