Preheat your oven to 350°F (175°C) and position a rack in the center.

Place the unbaked pie crust into a 9-inch pie dish and crimp the edges decoratively with your fingers or a fork.

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

In a large mixing bowl, whisk the eggs until frothy, then add the dark corn syrup, brown sugar, melted butter, bourbon, vanilla extract, and salt.

Whisk the liquid ingredients vigorously until the mixture is completely smooth and well combined.

Slowly pour the batter over the pecans and chocolate chips, allowing the nuts to float to the top naturally.

Bake in the preheated oven for 60 to 70 minutes, or until the filling is set and the center puffs up slightly but still has a slight jiggle like gelatin.

Check the pie after 30 minutes; 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 set firmly.

Serve at room temperature or slightly warmed, ideally with a scoop of vanilla ice cream or fresh whipped cream.