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In a bowl or stand mixer, mix together the flour, salt, and sugar.
Add the cubed butter and mix at low speed until the mixture resembles small peas.
Gradually add the ice water, mixing just until the dough comes together. If necessary, add more water, one tablespoon at a time.
Form the dough into a disk, wrap it in plastic wrap, and chill for at least 30 minutes.
On a lightly floured surface, roll the dough into a 12-inch (30cm) circle.
Transfer the dough to a 9-inch (23cm) pie plate, letting it ease into the pan without pressing. Tuck the overhanging dough under the top edge to create a double thickness and crimp the edges. Refrigerate until ready to fill.
Preheat the oven to 375ºF (190ºC).
In a large bowl, whisk together the eggs, brown sugar, corn syrup, vanilla extract, salt, melted butter, and bourbon until well combined.
Stir in the chopped pecans and chocolate chips.
Pour the filling into the prepared pie crust.
Bake for 30 to 35 minutes, or until the filling puffs slightly but still feels slightly jiggly in the center.
Allow the pie to cool completely before slicing. This pie is best served at room temperature and can be accompanied by vanilla ice cream or whipped cream.