Tuscaloosa Tollhouse Pie

This recipe comes from the Baked cookbook by Matt Lewis and Renato Poliafito.

Lewis and Renato describe this pie as being a cross between a pecan pie and a chocolate chip cookie.
Whatever you think it is amazing and one of the most requested thing I bake.

1 ball (1/2 recipe) classic pie dough (recipe below), chilled
1/2 cup all-purpose flour
1/2 cup sugar
1/2 cup firmly packed brown sugar
2 eggs, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, softened and cut into pieces
1 tbsp whiskey
3/4 cup walnuts, toasted and chopped
1 1/4 cups chocolate chips*Dust a work surface with a sprinkling of flour. Unwrap the ball of chilled dough and put it on the work surface. Roll out into a 12 inch round. Transfer the dough to a pie dish and carefully work it into the pie dish, folding any overhang under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours, or up to 3 months.

*Preheat oven to 350 degrees.
*In a bowl, whisk together flour and sugars; set aside.
*Fit an electric mixer with its whisk attachment, and beat eggs on high speed until foamy, about 3 minutes. Switch to the paddle attachment, and mix in flour and sugars on low. Turn mixer to high and beat for 2 minutes; add butter and beat on high until combined. Scrape down sides, add whiskey, and beat on high for another minute, then fold in walnuts and 3/4 cup of chocolate chips.
*Pour filling into chilled pie shell, scatter remaining 1/2 cup chocolate chips across the top, and bake for 25 minutes. Cover edges of crust with foil and bake for another 25 minutes; remove from oven when inserted knife or pie tester comes out clean. Cool on a cooling rack completely (at least one hour) before serving.

Classic Pie Dough
3 cups all purpose flour
1 tbsp. sugar
1 tsp. fine salt
1 cup (2 sticks) cold, unsalted butter
3/4 cup ice water

*In a medium bowl, whisk together flour, sugar, salt.
*Cut the cold butter into cubes and toss cubes into flour mixture to coat. Put the mixture in the bowl of a food processor and pulse in short bursts until the pieces of butter are the size of hazelnuts.
*While pulsing in quick, 4 second bursts, drizzle the ice water ice water into the food processor through the feed tube.
*As soon as the dough comes together in a ball, remove it from the food processor and divide it into two equal balls. Flatten to a disc and wrap each disk in plastic wrap. Refrigerate until firm, about 1 hour. The dough can be refrigerated up to 3 days or frozen for up to 3 months.