Prepare and roll out pie crust. (You'll only need half of my favorite homemade recipe.) Place in a buttered 9-inch pie dish, and flute edges. Set aside.
In a large mixing bowl, whisk together melted butter and sugars
Add eggs, vanilla, bourbon, and flour, and whisk again until combined.
Fold in chocolate chips and walnuts.
Pour filling into prepared pie crust.
Bake at 350°F for about 45 minutes, until edges are set.
Video
Notes
Pie Crust: I HIGHLY recommend using a homemade pie crust. I use this favorite fail-proof pie crust that's easy to make and has top reviews. If you use a store-bought crust, you need to adjust the butter to ½ cup (1 stick). Some readers have said their butter bubbles over the edge, and after testing we discovered that the store-bought crusts are the culprit. So homemade crust = 1 cup butter; store-bought crust = ½ butter.
When done, the edges of the pie will be set, but the very center may still be a little jiggly.
Wait until pie is cooled and center is set before serving.
You can substitute pecans for the walnuts.
Storage: Store covered at room temperature for up to 5 days.
Freezer Directions: Cover and store in the freezer for up to 3 months. Allow to thaw in the refrigerator overnight, then allow to come to room temperature on the counter before serving.