A spirited chocolate walnut custard pie laced with rum.

Chocolate Walnut-Rum Pie

1 cup light corn syrup
3/4 cup firmly packed dark brown sugar
2 tablespoons butter
4 ounces semi-sweet baking chocolate, chopped
3 large eggs
1/8 teaspoon salt
3 tablespoons rum
2 cups chopped walnuts
1 (9-inch) unbaked pie shell

1. Preheat oven to 350°F (175°C).
2. In a saucepan, combine light corn syrup and dark brown sugar, stir well. Bring to a boil over low heat. Remove from the heat and add butter and chopped semi-sweet baking chocolate.
3. Meanwhile, in another bowl, beat eggs, salt, rum. Pour in the corn syrup mixture in a steady stream, stirring constantly. Stir in chopped walnuts and pour into unbaked pie shell.
4. Bake for 45 minutes, or until the center is set. Cool.

Makes 8 servings.