Ingredients:

  • 1 ¼ cups (150g) all-purpose flour, plus more for dusting
  • ½ teaspoon (2.5g) salt
  • ½ cup (113g) (1 stick) unsalted butter, very cold, cut into cubes
  • 3-5 tablespoons (45-75 ml) ice water
  • ½ cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 1 cup (120g) semi-sweet chocolate chips
  • 1 cup (115g) chopped walnuts or pecans
  • 1 teaspoon (5ml) bourbon (optional, but highly recommended!)
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (30ml) all-purpose flour
  • ¼ teaspoon (1.25g) salt

Instructions:

  1. Make the Crust: Combine flour and salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough comes together. Flatten into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Preheat Oven: Preheat oven to 350°F (175°C).
  3. Roll Out the Crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to the pie plate and crimp the edges.
  4. Blind Bake (Optional but Recommended): Line the pie crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes until lightly golden. This helps prevent a soggy bottom.
  5. Prepare the Filling: In a large bowl, combine melted butter and sugar. Beat in eggs, one at a time. Stir in chocolate chips, walnuts (or pecans), bourbon (if using), and vanilla extract.
  6. Add Dry Ingredients: Gently whisk in flour and salt until just combined.
  7. Pour and Bake: Pour the filling into the pre-baked (or unbaked) pie crust. Bake for 50-60 minutes, or until the filling is set and slightly puffed. The center should still have a slight jiggle.
  8. Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving.