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1
1.
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2
Pulse the flour, sugar, salt and baking powder in the bowl of a food processor until combined.
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3
Add half of the butter and pulse until the mixture resembles fine cornmeal.
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4
Add the remaining butter and continue pulsing until it is the size of small peas.
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5
Add the bourbon and pulse until moistened.
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6
Pour in 1 to 2 tablespoons ice water, a bit at a time, until the dough just comes together and holds its shape when squeezed.
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7
Turn the dough out onto a large sheet of plastic wrap, gather into a disc and wrap well.
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8
Chill until firm, at least 1 hour or overnight.
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9
2.
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Preheat the oven to 350 degrees F. Roll out the dough on a lightly-floured surface to an 11-inch circle and fit into a 9-inch pie plate, crimping the edges.
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Chill to set the crust, 20 minutes.
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12
3.
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Prick the bottom and sides of the crust with a fork.
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14
Fit the crust with aluminum foil and weigh it down with pie weights or dry beans.
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15
Bake until the edge of the crust is just golden, 20 to 25 minutes.
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16
Remove the foil and weights and continue to bake until the bottom of the crust is lightly golden and no longer shiny, 10 to 15 minutes longer.
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17
Cool completely.
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18
For the filling:
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19
1.
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Pour the walnuts and chocolate into the bottom of the cooled crust.
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21
Combine the sugar, flour, butter and salt in a small bowl until smooth and set aside.
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22
Lightly whisk together the corn syrup, bourbon, vanilla and eggs in a large bowl.
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23
Stir together the hot water and baking soda before whisking into the egg mixture.
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24
Stir in the flour mixture and then pour over the nuts and chocolate.
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25
Bake until the crust is golden and the filling is just set, about 45 minutes.
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26
Cool completely on a rack.
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27
Serve with whipped cream if desired.
