Ingredients:

  • 1 pre-made refrigerated pie crust (approx. 14 oz / 400g)
  • 1 tbsp melted butter
  • 3/4 cup (165g) unsalted butter, melted
  • 1 cup (200g) granulated white sugar
  • 3/4 cup (95g) all-purpose flour
  • 3 large eggs
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (30ml) Kentucky Bourbon
  • 1 1/2 cups (225g) chopped walnuts, toasted
  • 1 1/2 cups (250g) semi-sweet chocolate chips

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Fit the pie crust into a 9-inch dish and crimp the edges.
  3. Line the crust with parchment paper and fill with pie weights.
  4. Bake for 10 minutes, remove weights, brush the bottom with melted butter, and bake for another 5 minutes until edges are lightly golden.
  5. In a large bowl, whisk together the melted butter and sugar until combined.
  6. Beat in the eggs one at a time, followed by the vanilla extract and bourbon.
  7. Stir in the flour gently until just incorporated; do not overmix.
  8. Fold in the toasted walnuts and chocolate chips until evenly distributed.
  9. Pour the filling into the par-baked crust and smooth the top with a spatula.
  10. Lower oven temperature to 350°F (175°C).
  11. Bake for 30–35 minutes until the edges are set and puffed, but the center still has a slight, jelly-like jiggle.