Chocolate Chip Pecan Pie

In a large mixing bowl, combine the flour, sugar, and salt with your fingers or a whisk.
Add the cold, diced butter and work the butter into the flour mixture with your fingers until the butter is the texture of small peas. The butter does not have to be too combined – there should still be loose flour. Add the water and stir with your fingers until it all holds together in a shaggy mass, and turn out onto lightly-floured countertop.
Shape/press the pie dough into a thick, flat disc about 1/2” thick. Dust top and bottom with flour. Roll out the dough out with a rolling pin until the dough is about two inches wider than the pie pan and about 1/8" thick. If the dough sticks as you roll it, dust with additional flour.
Gently drape the pie dough into a 9" pie plate. Press the dough into the plate, and trim the excess. Shape the rim with fork tines or as you like all the way around. Cover loosely with plastic wrap, and chill for two hours or overnight.

Preheat the oven to 375 degrees Fahrenheit.
Toast the pecan pieces in a single layer on a rimmed baking sheet until fragrant, about 5 to 7 minutes. Cool.
PRO TIP: You can skip toasting the pecan pieces, but don't. Roasting the pecans adds more flavor.
In a large mixing bowl, whisk together the eggs, brown sugar, corn syrup, vanilla, melted butter, bourbon, and salt. Stir in the nuts and chocolate chips with a spoon.
Remove the plastic wrap from the chilled pie dough. Pour the pecan chocolate chip pie filling mixture into the pie shell. Bake for about 50 minutes, until the center is set.
PRO TIP: You can tell that the center is set by giving the pie a jiggle. If it stays solid in the middle, it's done.
Cool on a wire rack for at least 1 hour, or until room temperature. Serve plain, or with fresh whipped cream or vanilla ice cream.