Colonial Innkeeper's Pie

1 nine inch unbaked pie shell
1 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup water
2/3 cup white sugar
1/4 cup butter or margarine
1 1/2 teaspoons vanilla extract
1 cup all-purpose flour
3/4 cup white sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup shortening
1/2 cup milk
1/2 teaspoon vanilla extract
1 egg
1/2 cup chopped walnuts or pecans
                   
1. In a small pan, melt the chocolate with the water. Stir in
   2/3 cup sugar. Heat to boiling, stirring constantly. Remove
   from heat. Stir in butter and 1 1/2 teas vanilla. Set aside. 
2. Blend together flour, 3/4 cup sugar, baking powder, salt,
   shortening, milk, and 1/2 teas vanilla with an electric mixer
   on low speed to mix. Beat on med speed for 2 mins. Mix in the
   egg. Beat 2 mins more. Pour batter into the pastry lined pan.
   Stir chocolate mixture, and pour over batter. Sprinkle with
   the nuts. 
3. Bake in a 350 degrees F for 55 to 60 mins. Serve warm.