Preheat oven to 350°.
In a medium bowl, whisk together sugar and flour to blend. Add eggs, mixing lightly, then add vanilla and/or bourbon, and then butter. Mix well, but don’t over- beat the batter.
Pour nuts and chocolate chips into the unbaked pie shell. Slowly pour the wet ingredient mixture over the nuts and chips.
Bake for 35–40 minutes, until golden and lightly puffed. Test with a toothpick; pie should be chewy but not runny.
*Optional: When cool, decorate with chocolate ganache.
THE GANACHE (optional)
Warm cream in the microwave for 1 minute. Add the chocolate. Stir until melted and smooth. Cool slightly, than scrape into a plastic pastry bag or ziplock bag.
If using a ziplock bag, cut the corner off to create a very small opening (a little larger than the head of a pin) and squeeze the ganache onto the top of pie in a crisscross lattice or zigzag pattern.
Recipe courtesy of Alexis Sideris Davis (Plymouth, Indiana)
Adapted by Tara Swartzendruber-Landis