Prepare Pastry:

1. Preheat oven to 400ºF.
2. Roll out the pie dough to an 11″ circle and line a 9” pie plate, crimp the edges as desired. Prick the bottom of the dough all over with a fork. Place the pie in the freezer for 10 minutes.
3. Once chilled, line the pie dough with a parchment round piece of paper and then add pie weights (or dry rice or beans or lentils), making sure to push pie weights to the edges.
4. Bake for 20 minutes, then remove from oven and carefully remove the parchment and pie weights. Return to oven and bake for an additional 5 minutes. Set aside until ready to use.
5. Turn heat down to 325ºF.

Prepare Filling and Bake: 

1. Using a mixer fitted with paddle attachment, cream together the butter, sugars and vanilla until very light, about 5 minutes.
2. Add eggs, one a time, and beat until fully combined, scraping down the sides of the bowl in between.
3. Add in ¾ cup of flour, baking soda and salt and turn the mixture to low speed until incorporated.
4. Toss together walnuts, chocolate chips and remaining 1 teaspoon flour in a small bowl. Pour the nut and flour mixture to the cookie batter and slowly mix together until fully combined.
5. Transfer the cookie batter to the prepared pie tin and smooth over the top. Add a few additional chocolate chips to the top of the batter.
6. Bake in the preheated oven for 55 minutes, or until the outer 2” edges of the pie are fully cooked. (See note about underbaking.)
7. Let the pie cool for about an hour, before serving.
8. Serve with vanilla ice cream.