Ingredients:

  • 1 ½ cups All-Purpose Flour (Crust)
  • ¼ cup Granulated Sugar (Crust)
  • ½ teaspoon Salt (Crust)
  • ½ cup very cold Unsalted Butter, cubed (Crust)
  • 2–3 tablespoons Ice Water (Crust)
  • ¾ cup packed Light Brown Sugar (Filling)
  • ¼ cup Granulated Sugar (Filling)
  • 2 Large Eggs, lightly beaten (Filling)
  • ¼ cup Melted Unsalted Butter (Filling)
  • 1 teaspoon Vanilla Extract (Filling)
  • 2 tablespoons All-Purpose Flour (Filling)
  • ¼ teaspoon Salt (Filling)
  • 1 ½ cups Semi-Sweet Chocolate Chips (Filling)
  • ½ cup Chopped Pecans or Walnuts (Optional)

Instructions:

  1. For the Crust: Whisk together 1 ½ cups flour, ¼ cup sugar, and ½ tsp salt in a medium bowl. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Gradually drizzle in ice water, mixing until the dough just comes together. Press the dough evenly into the bottom and up the sides of a 9-inch pie dish. Chill for at least 15 minutes.
  3. Preheat oven to 375°F (190°C). Blind bake the chilled crust: line it with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and paper, then bake for 5 more minutes until lightly set. Let cool slightly.
  4. Reduce oven temperature to 350°F (175°C). In a clean bowl, whisk together brown sugar, granulated sugar, eggs, melted butter, and vanilla until smooth.
  5. Whisk in the 2 tablespoons of flour and ¼ teaspoon salt until just combined. Gently fold in the chocolate chips and optional nuts.
  6. Pour the filling evenly into the partially baked pie shell.
  7. Bake at 350°F (175°C) for 45 to 50 minutes. The edges should be set, but the very center should still have a slight wobble.
  8. Cool the pie completely on a wire rack (at least 3 hours) before slicing to allow the gooey filling to set properly.