Recipe

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• 1 (9 inch) basic flaky pie shells, refrigerated
• 1/2 cup unsweetened butter, softened
• 1 cup firmly packed light brown sugar
• 1/2 cup sugar
• 3 large eggs, at room temperature
• 1 tsp vanilla extract
• 1/2 cup cake flour , sifted
• 1/4 tsp salt
• 1/4 cup whole milk or 1/4 cup light cream
• 1 cup semi-sweet chocolate chips
• 1/2 cup coarsely chopped walnuts or 1/2 cup pecans

• 1 **Roll out pie pastry; fit into 9-inch pie pan; sculpt edge into an upstanding ridge; place in freezer for 15 minutes.
• 2 Preheat oven to 350°.
• 3 Using an electric mixer, cream the butter on medium speed; gradually adding the sugars.
• 4 Beat in eggs, one at a time, beating well after each addition.
• 5 Beat in the vanilla; add the flour and salt and blend until evenly mixed.
• 6 Blend in the milk; don’t be concerned if the filling looks a little curdled.
• 7 Stir in the chocolate chips and walnuts.
• 8 Pour filling into chilled pie shell, smooth the top.
• 9 Place pie on center oven rack; bake about 1 hour, rotating the pie 180° halfway through the baking time (watch crust edges and cover with foil to prevent overbrowning).
• 10 When done, the top of the pie will be a dark golden brown; that is fine—it doesn’t mean the pie is overbaked.
• 11 Give the pie a slight nudge; the filling should not move in waves, even at the center.
• 12 Transfer pie to a wire rack; let cool.
• 13 Serve slightly warm or at room temperature, OR cover with loosely tented foil and refrigerate 1-2 hours before serving.