Preheat the oven to 350°F. Spread pecans in a single layer on a baking sheet. Toast for 6-8 minutes. Set aside to cool slightly.
In a mixing bowl, toss together pecans, chocolate chips and flour.
In a separate bowl, whisk together cooled butter, granulated sugar, brown sugar, salt, bourbon, vanilla and eggs until fully blended. Add to pecans and chocolate chips. Mix well.
Pour evenly into pie crust. Bake for 30 minutes.
After 30 minutes, lay a piece of foil on top. Lower the oven temperature to 325°F. Continue to bake the pie for another 20-30 minutes or until the center of the pie is set when gently shaken. Cool on a cooling rack for 4 hours.
Serve with vanilla ice cream or a dollop of fresh whipped cream.
Store leftovers tightly covered at room temperature.