Follow the instructions in the all-butter pie dough recipe to make a blind baked, single crust pie, in a 9-inch pie plate. After the crust is prepared, place the baking sheet back on the rack and keep oven on at 375 degrees F.
In a large bowl, whisk together corn syrup, eggs, brown sugar, salt, butter, vanilla, and bourbon, until smooth. Stir in pecans and chocolate chips.
Pour filling into the blind baked crust. If desired, ring the outer edge of the filling with un-toasted, halved pecans, as shown in the photos above.
Place the pie on the preheated baking sheet and bake for 45-50 minutes, until edges are set and a circle in the very center is just a bit jiggly when you move the pan. Watch the edges of the pie closely during the baking process. If they're starting to brown too quickly, cover them with a foil sling.
Cool pie for at least an hour, until just slightly warm. Serve with vanilla ice cream or cinnamon whipped cream.
To toast pecans:
Place shelled, halved pecans in a single layer on a parchment-lined baking sheet. Bake at 375 degrees F for 5-8 minutes, until fragrant.
Cinnamon Whipped Cream:
Place 1 cup chilled heavy cream in a bowl and start to whip it on medium speed with a hand mixer, just until it starts to get frothy. Slowly add 2 tablespoons granulated sugar, 1/2 teaspoon cinnamon, and 1/4 teaspoon vanilla extract and whip until soft peaks form.
To reheat pie:
If making the pie a day ahead of serving, heat the whole pie on a baking sheet in the oven at 250 degrees F for 10 to 20 minutes.