Ingredients
- 1/2 cup all-purpose flour, plus extra for dusting
- Paula's flaky Piecrust Dough, or one 9-inch unbaked prepared piecrust
- 4 tbsp butter (1/2 stick)
- 1 cup sugar
- pinch of salt
- 8 tbsp (1 stick) butter, melted
- 2 large eggs
- 2 tbsp bourbon
- 2 tbsp vanilla extract
- 1 1/2 cups chopped walnuts
- 1/2 cup semisweet chocolate chips
Preparation
Step 1
Dust a work surface with a small handful of flour. Roll the dough into a 12-inch round about 1/4 inch thick. Use it to line a 9-inch pie plate and chill in the refrigerator for 30 minutes or up to overnight (cover lightly with plastic wrap if chilling for more than 2 hours).
When you are ready to bake the pie, preheat the oven to 350.
In a medium bowl, whisk together the sugar, the 1/2 cup flour, and the salt. In a small bowl, whisk together the melted butter, eggs, bourbon (if using), and vanilla. Using a rubber spatula, fold the butter mixture into the sugar mixture just until combined. Stir in the walnuts and chocolate chips. Spoon the filling into the unbaked piecrust. Bake until the filling is firm to the touch, 40 to 45 minutes. Let cool to room temperature before serving.