The Classic Southern Dessert I Make for Every Kentucky Derby

Instructions

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1. 1 Position a rack in the lower third of the oven.
2. 2 Remove the pie dough from the refrigerator and let stand at room temperature to soften slightly, about 5 minutes. Working on a lightly floured surface, roll out the dough to a 12-inch circle, about 1/8 to 1/4-inch thick. (If using store-bought pie dough, simply unroll or unfold.) Transfer the dough round to a 9-inch pie plate, gently pressing it into the bottom. Trim the overhanging dough to 3/4-inch from the edge of the pie plate. Fold the overhang under itself and crimp the edges decoratively as desired. Transfer the pie shell to the freezer and freeze until firm, about 10 minutes.
3. 3 Line the frozen pie shell with a piece of parchment paper or aluminum foil that fully covers the crust and the edges. Fill the pie shell completely with pie weights or dried beans. Place on a rimmed baking sheet. Bake the filled pie shell until the edges are light golden brown, 20 to 25 minutes (if using a premade pie crust, start checking for browning at 15 minutes). Remove the baking sheet from the oven and carefully lift up the parchment and pie weights to remove them. Return the now-empty pie shell to the oven and continue baking until the bottom is dry to the touch, about 5 minutes. Remove from the oven and transfer to a wire rack to cool slightly, about 15 minutes.
4. 4 Meanwhile, reduce the oven temperature to 350°F. Spread the walnuts in a single layer on a rimmed baking sheet. Bake until fragrant and toasted, 6 to 8 minutes. Set aside to cool.
5. 5 In a large bowl, vigorously whisk the sugar, melted butter, corn syrup, eggs, vanilla, salt, and bourbon, if using, until smooth. Add the flour and gently whisk until just a few streaks remain. Use a rubber spatula to fold in the chocolate chips and reserved toasted walnuts until evenly dispersed and no flour streaks remain. Pour the mixture into the pie crust.
6. 6 Bake until the filling is puffed and set with a very slight jiggle in the center, 35 to 40 minutes, covering the edges with a pie shield or strips of foil about halfway through to prevent the crust from over-browning.
7. 7 Transfer the pie to a wire rack and let cool completely before slicing and serving, about 3 hours. Garnish with flaky sea salt, if desired. Store leftovers, covered, in the refrigerator for up to 4 days. You can also freeze the baked pie, wrapped tightly in plastic wrap, then foil, for up to 2 months. Thaw the pie in the refrigerator before serving. Love the recipe? Leave us stars and a comment below!