Step 1
In a food processor, blend the flour with the sugar and salt

Step 2
Add cubed butter and pulse until the mixture has the consistency of coarse cornmeal

Step 3
Add the cold water and pulse until incorporated

Step 4
Knead the dough a few times, shape into a large disc, wrap in plastic wrap and refrigerate for 30 minutes

Step 5
On a floured surface, roll out the dough to fit a 9-inch pie plate

Step 6

Step 7
Preheat oven to 375 F and toast the pecans for 8 minutes on a baking sheet

Step 8
Allow pecans to cool, save some to decorate the top of the pie and coarsely chop the rest

Step 9
In a stand mixer, whisk the eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon and salt

Step 10
Manually mix in the chopped pecans and chocolate chips

Step 11
Pour the filling into the pie shell

Step 12
Bake pie on the bottom shelf of the 375 F oven for 45-55 minutes, or until the center of the pie is set

Step 13
If the crust or pecans are becoming too dark, cover the pie with foil for the remainder of the cook time

Step 14
Transfer the pie to a rack and cool for 2-3 hours at room temperature before serving

Note: This is a slightly modified version of the original recipe found here.