Preheat your oven to 350°F (175°C) and place the unbaked pie crust into a 9-inch pie plate, crimping the edges decoratively.

Spread the pecan halves and chocolate chips evenly over the bottom of the unbaked pie crust to ensure every slice has plenty of crunch and chocolate.

In a large mixing bowl, whisk together the eggs, corn syrup, brown sugar, melted butter, bourbon, vanilla extract, and salt until the mixture is smooth and cohesive.

Pour the liquid filling mixture slowly over the pecans and chocolate chips in the crust, allowing the nuts to float to the top naturally.

Bake the pie in the preheated oven for 55 to 60 minutes, or until the filling is puffed and set with just a slight jiggle in the center.

Check the pie halfway through baking; if the crust edges are browning too quickly, cover them gently with a pie shield or strips of aluminum foil.

Remove the pie from the oven and place it on a wire rack to cool completely for at least 2 hours to allow the filling to firm up before slicing.