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Preheat the oven to 325°F. Add refrigerator pie crust to a 9-inch pie plate, crimp the edges, and set aside.
In a large bowl with an electric hand mixer or in the body of a stand mixer with the paddle attachment, cream together the butter, white sugar, and brown sugar for 2 minutes.
Add the eggs and vanilla, mix to combine.
Add the flour, mix to combine, scrape the sides as needed.
Stir in the chocolate chips and walnuts.
Spread the dough into the pie crust and smooth it out to the edges.
Bake for 55-65 minutes, tent with foil about 20 minutes into the baking time to prevent the pie from becoming too dark. It is ready when a toothpick inserted about 2 inches from the side of the pan comes out mostly clean.
Optional: For a pretty presentation, I pressed in a handful of more chocolate chips around the top of the pie as soon as the pie came out of the oven.
Allow to cool for at least 20-30 minutes before serving. The quicker you serve it, the gooier it will be in the center.