Ingredients:

• 2 eggs
• 1/2 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 3/4 cup (1 1/2 sticks) butter, softened to room temperature
• 1 cup semi-sweet chocolate chips
• 1 cup chopped walnuts
• 1 deep dish pastry crust, your favorite or see below

Directions:

1. Preheat the oven to 325 degrees. Line a deep dish pie plate (or round cake pan) with the unbaked pie crust, crimping the edges. Set aside.
2. In a large bowl, beat the eggs on high-speed until light-colored. Add the flour and sugars to the bowl and mix again until well combined. Add the softened butter to the bowl and mix again until everything is well mixed.
3. Stir in chocolate chips and walnuts and mix until the chocolate and nuts are evenly mixed throughout the batter. Pour the batter into the prepared pie crust.
4. Bake for 50 to 60 minutes or until a sharp knife inserted halfway between the edge and the center of the pie comes out clean. Cool on wire rack for about 30 minutes.

Pie Crust:

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/4 cup shortening
• 1/4 cup cold butter
• 1/4 cup ice-cold water
• 1/2 tablespoon white vinegar

1. Sift the flour and salt into a large bowl. Cut in the shortening and the butter until the mixture resembles coarse crumbs. Mix the water and vinegar together in a cup. Add the mixture to the crumbs. Mix together just until the dough is combined and handles well.
2. Sprinkle flour on the surface you will be rolling on before rolling out the dough.
3. Roll the dough about 1/2 an inch larger than your pie pan.
4. Lay the crust in the pie pan and press down lightly on the bottom and up the sides of the pan.
5. Turn the edge under and use thumbs “flute” the edges of the dough.