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1.
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To make the crust: In a food processor, pulse the flour, salt, and sugar to mix.
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Add the butter and pulse until the mixture resembles coarse meal with pea-sized pieces.
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Sprinkle the ice water on top and pulse until large clumps form.
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Press the dough into a disk, wrap tightly in plastic wrap, and refrigerate until firm, about 1 hour.
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2.
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On a lightly floured work surface, roll the dough into a 12-inch round.
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Fit into a 9-inch pie dish.
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Tuck in the overhang and decoratively crimp the edges.
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Freeze while heating the oven.
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3.
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Preheat the oven to 350F.
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Prick the bottom of the dough all over with a fork.
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Line with parchment paper and fill with pie weights or dried beans.
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Bake until the is golden and dry, about 20 minutes.
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Remove the parchment and pie weights.
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Return the crust to the oven and continue baking until golden brown, about 5 minutes.
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Let cool slightly on a wire rack.
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4.
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Meanwhile, make the filling: In a large bowl, whisk the eggs and sugar.
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Continue whisking while adding the butter, then the bourbon.
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Stir in the flour until well combined.
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Stir in the walnuts and chocolate chips.
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Pour into the warm pie shell.
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5.
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Bake until the filling is set and the top golden, about 30 minutes.
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Cool in the pan on a wire rack.
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Serve warm or room temperature.
