Preheat oven to 375°F and set oven rack to middle position.
Prepare the pie crust and place it in a pie pan. Refrigerate until ready to fill.
1 (9-inch) refrigerated pie crust
Spread the pecans on a rimmed baking sheet and toast the nuts (shaking them twice during toasting) until fragrant, 7-9 minutes.
1½ cup pecan halves
Remove and set the nuts aside until ready to use.
In a large bowl, lightly whisk the eggs and add the brown sugar, corn syrup, vanilla, salt, melted butter, and bourbon until smooth.
3 large eggs, ½ cup dark brown sugar, ½ cup light corn syrup, 1 teaspoon pure vanilla extract, 1 teaspoon kosher salt, 3 tablespoons unsalted butter, 2 tablespoons bourbon
Mix in the chocolate chips and transfer the filling into the prepared pie shell.
⅓ cup bittersweet chocolate chips, ⅓ cup semisweet chocolate chips
Arrange the pecan halves over the filling.
Bake for 30-35 minutes, or until the filling is a little puffy and the center barely jiggles.
Transfer the pie to a cooling rack and allow it to cool completely before slicing.
Serve with a scoop of ice cream or a dollop of whipped cream, if desired.