Fit the pie crust into a 9-inch pie pan and crimp the edges neatly.

Sprinkle the chopped pecans and chocolate chips evenly across the bottom of the crust.

In a saucepan, combine the corn syrup, granulated sugar, and brown sugar, then cook while whisking until the mixture comes to a boil and the sugars dissolve.

In a separate bowl, whisk together the eggs, melted butter, flour, bourbon, vanilla extract, and salt until smooth.

Slowly pour a small portion of the hot sugar mixture into the egg mixture while whisking constantly to temper the eggs.

Gradually whisk in the remaining hot sugar mixture until fully combined and smooth.

Pour the filling evenly over the pecans and chocolate chips in the pie crust.

Bake until the edges are set and slightly puffed while the center remains just a bit jiggly.

Remove from the oven and let the pie cool completely on a wire rack so it sets properly.

Slice and serve with whipped cream and chocolate shavings for garnish.