Using a food processor, add flour, brown sugar and salt; pulse until well combined.

Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.

Add bourbon and 2 Tbsp of water; pulse until well combined. (If needed, continue adding water 1 Tbsp at a time until dough comes together in a ball. I find that I rarely need to add additional water, though.)

Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)

Preheat oven to 350°F.

Working on a well-floured surface, roll pie dough into a 12” circle.

Transfer pie dough into pan and gently press dough into pan; trim excess overhang so that you have ~½” of overhang on all sides. Tuck overhang under itself so that folded edge is level with the edge of pie plate.

Use 2 fingers, crimp the edges of dough. Refrigerate dough for at least 15 minutes.

Using a medium mixing bowl, add all ingredients except for pecans and chocolate chips(granulated sugar, brown sugar, salt, corn syrup, melted butter, vanilla, eggs and bourbon); stir until well combined.

Add pecans and chocolate chips; stir until well combined.

Pour filling into crust and bake at 350°F for 50-55 minutes, or until filling is set. (Note: Check the pie after 30 minutes. If crust is browning too quickly, tent pie with a piece of aluminum foil.)

Place pan on a cooling rack and let cool for at least 2 hours before slicing. (Note: I like to refrigerate this pie and serve it cold the next day.)

{Optional} Garnish with a dollop of fresh whipped cream before serving.