Instructions:
- If making pastry from scratch, cut cold butter into flour and salt until pea-sized crumbs form. Gradually add ice water until dough just comes together. Form into a disc, wrap, and chill for at least 30 minutes.
- Roll out the chilled dough and carefully fit it into a 9-inch pie dish. Trim and crimp the edges. Chill the lined pie shell for 20 minutes.
- Preheat oven to 375°F (190°C). Blind bake the crust by lining it with parchment paper and pie weights for 15 minutes. Remove weights/paper, prick the bottom, and bake for 5 more minutes until set. Let cool slightly.
- Gently toast pecans until fragrant and set aside. Reduce the oven temperature to 350°F (175°C).
- In a large bowl, whisk together the melted butter, brown sugar, granulated sugar, corn syrup, eggs, bourbon, and vanilla until smooth.
- Whisk in the 2 tablespoons of flour and ¼ teaspoon of salt until just combined. Gently fold in the toasted pecans and chocolate chips.
- Pour the filling mixture into the partially baked pie shell, ensuring pecans are evenly distributed.
- Bake for 50 to 60 minutes. The edges should be set, and the centre should only wobble slightly when nudged. Cover crust edges with foil if they brown too quickly.
- Cool the pie completely on a wire rack for at least 2 hours before slicing to ensure the gooey texture sets properly.