Roll out pie dough and transfer to a 9-inch pie plate. Press dough into the bottom and up the sides of the plate. Crimp the edges. Place in the refrigerator for 30 minutes.
Preheat oven to 325℉.
In a large bowl, whisk eggs until frothy. Mix in flour, sugar and brown sugar. Whisk in melted butter, eggs, bourbon (if using) and vanilla. Stir in chocolate chips and walnuts.
Pour filling into chilled pie crust.
Place pie plate on a baking sheet in the oven and bake at 325℉ for 50 to 60 minutes. The pie is done when the crust is golden and the filling is set around the edges. The center should jiggle slightly when gently shaken.
Cool completely, about 3 hours, before slicing and serving with a dollop of whipped cream or scoop of vanilla ice cream.
Notes
Bourbon is an optional ingredient. You can omit it or replace it with maple syrup or extra vanilla.Store in the refrigerator for up to 5 days.Freeze for up to 3 months. Wrap in plastic wrap and aluminum foil to prevent freezer burn. Defrost in the refrigerator before bringing to room temperature.