Toast the pecans in a skillet over medium heat until just fragrant, approximately 3-5 minutes. Remove from the hot pan and set aside.
Preheat oven to 325F.
Have your pie crust ready to go in the dish you will be baking in.
In a small pot, combine the sugar, corn syrup, and butter. Heat over medium heat, stirring frequently, until it is melted and the sugar has dissolved. Remove from heat and set aside.
In a large bowl, whisk together the eggs, bourbon, vanilla, and salt. When the sugar mixture has cooled slightly, slowly pour it into the bowl while whisking until combined.
Chop the pecans. Add them to the filling along with the chocolate chips. Stir to combine.
Pour the filling into the pie crust shell.
Bake for approximately 50 minutes. If the crust is browning too quickly, cover the crust edges with foil. The pie is done when you press on the middle and it feels like gelatin with a soft wiggle, but not like there is a pool of water underneath.
Serve warm or at room temperature with ice cream, whipped cream, or our Salted Whiskey Caramel Sauce.
I have found that store bought pie crusts tend to be much shorter than when you make your own. If you use store bought, you will likely have leftover filling.This pie tastes amazing with our Salted Whiskey Caramel Sauce! Make your own easy food processor pie crust for this recipe.