Kentucky D Pie

Single buttery pie crust
(for a 9 inch pie plate)
1 1/2 cups flour
1/2 tsp salt
1/2 tsp sugar
1 stick (8 tablespoons) unsalted butter, very cold, in pieces
2 tablespoons solid shortening, very cold
about 4 tablespoons ice water

Filling
1/2 stick (4 tablespoons) butter
1/4 cup brown sugar
1/2 cup white sugar
2 tablespoons flour
3 eggs
1/2 cup dark corn syrup
pinch salt
1/4 cup bourbon
1 cup chopped walnuts
1/2 cup chocolate chips
1/2 cup white chocolate chips

Tangy whipped cream
1 cup cream
1 cup sour cream

For crust: Mix flour, salt, and sugar. Cut in butter and shortening until mixture resembles flaky meal. Sprinkle in ice water. Work into a ball that cleans sides of the mixing bowl. Flatten dough into a disk. Wrap with plastic wrap and chill 30 minutes. Roll dough and set in a pie plate. Trim edges.

For filling: Preheat oven to 375 degrees. Cream butter and sugars until fluffy. Add flour until absorbed. Add eggs, one at a time, mixing after each addition. Add corn syrup, salt, vanilla, and bourbon. Fold in nuts.

Sprinkle both kinds of 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. May be rewarmed slightly before serving. Serve topped with tangy whipped cream.

For tangy whipped cream: In a cold bowl with cold beaters, whip cream to medium stiff peaks. Fold in sour cream.