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

Spread the pecan halves and semi-sweet chocolate chips evenly across the bottom of the pie shell.

In a large mixing bowl, vigorously whisk together the eggs, dark corn syrup, brown sugar, melted butter, bourbon, instant espresso powder, vanilla extract, and salt until completely smooth.

Slowly pour the liquid filling mixture over the pecans and chocolate chips. The nuts will naturally rise to the surface.

Bake in the preheated oven for 55 to 60 minutes. The pie is done when the edges are set and puffy, but the center still has a slight jiggle.

Remove from the oven and allow the pie to cool completely on a wire rack for at least 2 hours to ensure the filling sets properly before slicing.