Bluegrass Pie

You'll Need: Pie Crust 1 1/2 cups flour 1/2 teaspoon salt 1/2 teaspoon granulated sugar 8 tablespoons unsalted butter, very cold 2 tablespoons solid shortening, very cold About 4 tablespoons ice water Procedures : Mix flour, salt and sugar. Cut butter into pieces. Cut in butter and shortening until mixture resembles flaky meal. Sprinkle in ice water. Work into a ball that cleans the sides of the mixing bowl. (To mix in a food processor, place dry ingredients in work bowl. Top with pieces of cold butter and shortening, and pulse until mealy. With machine running, pour in ice water all at once. When dough forms a ball that knocks around sides of the bowl, stop machine at once.) Flatten dough into a disk. Wrap with plastic wrap and chill 30 minutes (or freeze). Roll dough into a circle 3 to 4 inches wider than pie plate, set in the plate, and trim with scissors so dough extends 3/4 inch beyond the rim. Fold this overhand under so it is even with plate's rim and crimp into large flutes. Chill 30 minutes, while you prepare the filling. Filling 4 tablespoons unsalted butter 1/4 cup brown sugar 1/2 cup granulated sugar 2 tablespoons flour 3 eggs 1/2 cup dark corn syrup Pinch of salt 1 teaspoon vanilla extract 1/4 cup bourbon 1 cup chopped walnuts 1 cup chocolate chips (or more may also use     half white and half dark chocolate) Preheat oven to 375 degrees F. Cream butter and sugars until fluffy. Add flour and mix until absorbed. Add eggs, one at a time, mixing well after each addition. Add corn syrup, salt, vanilla extract and bourbon. Fold in nuts. Sprinkle chocolate chips over the bottom of the pie crust. Immediately pour in batter. Bake 40 minutes. Remove from oven and let set before serving. The pie should be chewy but not runny. It may be re-warmed slightly for serving. Served topped with vanilla ice cream or Tangy Whipped Cream. Tangy Whipped Cream 1 cup cream 1 cup sour cream In a cold bowl with cold beaters, whip cream to medium-stiff peaks. Fold in sour cream