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1
Preheat the oven to 350F.
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2
To prepare the pie shell, on a clean, lightly floured work surface, roll out half a ball of dough with a rolling pin until it forms a 10-inch circle.
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3
Wrap the remaining half of the dough tightly in plastic wrap and reserve it in the refrigerator for future use for up to 5 days.
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4
Fold the circle in half, place it in a 9-inch pie plate so that the edges of the circle drop over the rim, and unfold the dough to completely cover the pie plate.
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5
Using your thumb and index finger, crimp the edges of the pie shell.
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6
Brush the edges of the pie shell with heavy cream to create a perfect, golden brown finish.
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7
Set the pie shell to the side while you make the filling.
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8
To prepare the filling, using an electric mixer on medium speed, beat the eggs until they are foamy.
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9
Add the flour, granulated sugar, and brown sugar, beating them together until a very pale yellow color has been achieved.
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10
Pour in the butter and mix until a light shade of brown is achieved.
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11
Add the chocolate chips and walnuts and mix them in at low speed.
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12
Place the chocolate-walnut mixture in the pie shell, distributing it evenly.
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13
To bake, place the pie plate on a baking sheet and bake for approximately 45 minutes, or until the top of the pie turns golden brown.
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14
Transfer the pie plate to a wire cooling rack and allow the pie to cool and set for 1 hour before serving.
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15
Chocolate Walnut Pie is best served either at room temperature or warmed at 350F for about 10 minutes.
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16
It can be stored at room temperature for up to 3 days.
