Prepare the dough for the pay. In a food processor put 1 1/3 cups of flour, 1 teaspoon of salt, 1/4 teaspoon of salt and another 1/8 teaspoon of salt. By pressing 8-10 times, add butter and vegetable fat. It will still be a bit separate.
Pass the mixture to a medium bowl. Moving quickly with a fork, add enough cold water 2-4 tablespoons so that the dough begins to form. It should be put together but it should not be wet or sticky.
Form a ball with the dough and crush it to make a disc shape. Wrap in egapack and refrigerate for 2 hours (or up to 2 days before using it).
Remove the dough from the refrigerator and allow it to come to room temperature (10-15 minutes).
On a flat surface and sprinkled with flour, flatten the dough to form a circle less than 1 cm thick.
Put the dough already in a circle on a round pie or pyrex mold and cut the edges so that they do not come off.
With your fingers decorate the edges of the foot, pushing to join the corners.
Put the mass of the pie in its mold into the freezer for 20 minutes.
Preheat the oven to 180 degrees.
Put a sheet of baking paper in the center of the foot and on it put beans (uncooked). Put in the oven and cook until the edges brown, about 25-30 minutes.
Remove from the oven and remove the baking paper and beans. Go to a cooling rack.
To prepare the filling, melt the chocolate and butter in a bain-marie.
In a medium bowl, beat the eggs corn honey (Karo), sugar and salt.
Dissolve the tablespoon of instant coffee in hot water and add to the egg mixture, along with the coffee liqueur and the melted chocolate. Beat to mix.
Put the chopped nut on the baked pie and arrange the walnut halves forming a border around it.
Carefully fill the pie with the chocolate mixture.
Bake the pie until it is fluffy, about 45-50 minutes.
Pass to a rack and let cool for at least 4 hours before serving.
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