Crust
1 1/4 cups all-purpose flour
2 teaspoons sugar
1/4 teaspoon kosher salt
1 stick (4 ounces) cold unsalted butter, cut into pieces
1/4 cup ice water
Filling
2 cups pecans (about 7 ounces)
3 large eggs
3/4 cup dark brown sugar
2/3 cup light corn syrup
1 teaspoon pure vanilla extract
2 tablespoons unsalted butter, melted
3 tablespoons bourbon
1/2 teaspoon kosher salt
3/4 cup semisweet or bittersweet chocolate chips
Make the pie crust
In a food processor, pulse the flour with the sugar and salt.
Add the butter and pulse until the mixture resembles coarse meal.
Transfer to a bowl and stir in the ice water.
Knead the dough two or three times on a lightly floured surface and pat into a disk. Wrap in plastic and refrigerate for at least 30 minutes.
On a lightly floured surface, roll out the dough to a 12-inch round.
Fit the dough into a 9-inch glass pie plate. Trim the overhang to 1/2 inch, fold the edge under itself, and crimp decoratively. Refrigerate until firm.
Make the filling
Preheat the oven to 375°F. On a rimmed baking sheet, toast the pecans for about 8 minutes or until fragrant; coarsely chop.
In a large bowl, whisk the eggs with the brown sugar, corn syrup, vanilla, melted butter, bourbon, and salt until blended.
Stir in the pecans and chocolate chips until evenly distributed.
Bake the pie
Pour the filling into the pie shell. Bake on the bottom shelf of the oven for about 55 minutes, or until the center of the pie is set. If the edge is browning too quickly, tent the crust with foil halfway through the baking time.
Transfer the pie to a rack and let cool for at least 1 hour before serving.