Ingredients:

  • 250g (2 cups) All-purpose flour
  • 1 tsp Fine sea salt (for pastry)
  • 115g (8 Tbsp / 1 stick) Unsalted butter, cut into 1/2-inch cubes, chilled
  • 80g (1/3 cup) Vegetable shortening, chilled
  • 60-120 ml (1/4 to 1/2 cup) Ice water
  • 115g (8 Tbsp / 1 stick) Unsalted butter, melted and slightly cooled (for filling)
  • 180g (1 cup) Light brown sugar, packed
  • 60g (1/4 cup) Granulated sugar
  • 240 ml (1 cup) Light corn syrup (or golden syrup)
  • 4 large Eggs, lightly beaten
  • 1 Tbsp (15 ml) Good quality vanilla extract
  • 2 Tbsp (30 ml) Kentucky Bourbon (or high-quality dark rum)
  • 1 tsp Fine sea salt (for filling)
  • 200g (1 1/2 cups) Walnuts, coarsely chopped and lightly toasted
  • 175g (1 cup) Semi-sweet chocolate chips or chopped chocolate (about 60-70% cacao)

Instructions:

  1. Prepare the Dough: Combine flour and salt in a large bowl. Cut in the cold butter and shortening using a pastry blender or your fingertips until the mixture resembles coarse breadcrumbs with some pea-sized pieces of fat remaining.
  2. Add Water: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overmix.
  3. Chill: Form the dough into a disc, wrap tightly in cling film, and chill in the refrigerator for at least 30 minutes (up to 2 days).
  4. Roll and Fit: Roll the chilled dough out to a 12-inch circle. Gently transfer and fit it into the 9-inch pie plate. Crimp the edges decoratively. Prick the bottom all over with a fork (docking). Freeze for 15 minutes.
  5. Blind Bake: Preheat oven to 190°C (375°F). Line the frozen crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes.
  6. Remove Weights: Carefully remove the weights and parchment. Return the crust to the oven for an additional 5-8 minutes until the bottom looks dry and lightly golden. Remove and reduce oven temperature to 175°C (350°F).
  7. Toast Walnuts: Briefly toast the chopped walnuts in a dry pan until fragrant (about 3 minutes). Set aside.
  8. Combine Wet Ingredients: In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, corn syrup (or golden syrup), and salt until smooth.
  9. Incorporate Eggs: Lightly whisk the eggs separately, then slowly add them to the sugar mixture along with the vanilla extract and bourbon. Whisk until just combined.
  10. Fold in Solids: Gently fold in the toasted walnuts and chocolate chips/chunks.
  11. Fill and Bake: Pour the prepared filling directly into the warm, blind-baked pie shell. Carefully place the pie in the centre of the preheated 175°C (350°F) oven. Bake for 50–60 minutes. (If crust edges brown too quickly, cover them loosely with foil after 30 minutes).
  12. Cool Completely: Remove the pie from the oven and place it on a wire rack. Allow it to cool completely—at least 2 hours—before serving. The pie will continue to set and firm up as it cools.