Ingredients
Scale
- 1 (9-inch) unbaked deep-dish pie crust
- 1 cup granulated sugar
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1/2 cup (1 stick) unsalted butter, melted and cooled
- 1 tablespoon Kentucky bourbon (optional, or substitute with 1 teaspoon vanilla extract)
- 1 cup semi-sweet chocolate chips
- 1 cup chopped walnuts (pecans also work well)
- 1/4 teaspoon salt
Instructions
- Start by preheating your oven to 350°F (175°C). Prepare your pie crust by placing it into a 9-inch deep-dish pie plate. If you are using a store-bought frozen crust, let it thaw slightly. Crimp the edges of the crust beautifully to give it that homemade look. Set the prepared crust aside while you mix the filling.
- In a large mixing bowl, whisk together the sugar and the all-purpose flour until there are no clumps. Add the beaten eggs and the melted, cooled butter. Stir in the bourbon or vanilla extract and the salt. Mix everything until the batter is smooth and well combined. Ensure the butter is not too hot when you add it, or you might scramble the eggs.
- Gently fold in the semi-sweet chocolate chips and the chopped walnuts using a spatula. Ensure the chips and nuts are evenly distributed throughout the batter. This ensures that every single bite of the pie has the perfect ratio of crunch and chocolate.
- Pour the mixture into the unbaked pie shell. Spread it out evenly with your spatula. Place the pie on the middle rack of the oven and bake for 45 to 50 minutes. The pie is done when the top is golden brown and the center is set but still has a very slight jiggle. If the crust edges brown too quickly, cover them with aluminum foil halfway through baking.
- Remove the pie from the oven and place it on a wire rack to cool. It is important to let the pie cool for at least 30 to 60 minutes before slicing. This allows the filling to set properly so you get clean, beautiful slices. Serve it plain, or top it with a dollop of whipped cream or a scoop of vanilla bean ice cream.
- Cook Time: 65 minutes