Preheat oven to 350°. Roll out a single refrigerated pie crust into a 12" circle. Spray the bottom of a 9" pie pan and fit the crust into the pan. Don't stretch the dough. Fold the edge of the crust under and flute the crust. Chill in the freezer for 15 minutes.
Chop the chocolate into small chunks. Chop the nuts.
Combine the eggs, syrups, flour, brown sugar, salt, cinnamon, whiskey and vanilla with a whisk until well blended. Stir the nuts into the filling.
Sprinkle the chocolate on the bottom of the crust. Gently pour the filling over the chocolate. Bake for 30-40 minutes. Cover the pie crust edge with a pie shield if it starts to get too dark before the filling sets up. A knife inserted the middle of the pie should be almost clean.
Cool pie on a cooling rack for about two hours or refrigerate until ready to serve. Garnish with whipped cream or vanilla ice cream.