Heat the oven to 350°F and scatter the walnuts and chopped chocolate evenly in the crust.

Whisk the eggs, corn syrup, brown sugar, melted butter, espresso powder, vanilla and salt until smooth.

Pour the filling over the nuts and chocolate and set the pie on a rimmed sheet pan.

Bake for 45 to 50 minutes until the edge is firm and the center gives one soft wobble.

Cool for at least 4 hours before slicing so the chocolate-nut filling sets.