It's like a pecan pie but with walnuts, chocolate chips, whiskey, and the flakiest crust... ever!

Chocolate Walnut-Whiskey Pie

Preheat oven to 375 degrees. Make Double-Crust Pie Pastry. Roll one pastry ball into a 12-inch circle on a lightly floured surface. Fold pastry circle into fourths; transfer to a 9-inch pie plate. Unfold and ease pastry into pie plate without stretching. Trim pastry to edge of pie plate. Prick bottom and side of pastry with fork.

Roll remaining pastry ball into a 1/8-inch-thick rectangle; cut into 1-1/2-inch strips. Ruffle each pastry strip. Brush edge of bottom crust with water and adhere ruffled strips along edge. Bake 15 minutes or until golden. Cool on a wire rack. 

Sprinkle walnuts and chocolate chips on bottom of baked pastry; set aside.

Whisk together eggs, brown sugar, corn syrup, whiskey, and vanilla in a medium bowl. Pour mixture over walnuts and chocolate chips in pie plate. Bake for 45 to 50 minutes or until a wooden toothpick inserted in center of the pie comes out clean. Cool on a wire rack. Serve pie topped with whipped cream. Garnish with chocolate curls, if desired. 