(Recipe and photo courtesy of Brown Eyed Baker)
Recipe for single 9-inch pie crust
½ cup unsalted butter, melted and cooled
¾ cup light brown sugar
¼ cup granulated sugar
¾ cup light corn syrup
¼ cup bourbon
1½ teaspoons vanilla extract
1¼ cups walnuts, given a very coarse chop
¾ cup semisweet chocolate chips
1. Prepare the pie crust as directed in your recipe; blind bake according to the recipe’s instructions; set aside.
2. Adjust the oven temperature to 350 degrees F.
3. In the bowl of an electric mixer on medium-high speed with a whisk attachment (or in a large bowl with a whisk and a lot of elbow grease), whip together the butter, sugars, corn syrup, eggs, bourbon and vanilla extract until frothy. Fold in the walnuts and chocolate chips with a rubber spatula.
4. Pour into the prepared pie crust (you may have more filling than will fit into your pie pan – just fill it up as far as you can). Bake for 50 to 60 minutes or until set. Cool completely at room temperature (at least 4 hours) before slicing into the pie. Serve with ice cream or whipped cream.
(Recipe adapted from Providence Food Examiner)