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Preheat oven to 350°F. Line a 9" pie pan with a pie crust and crimp edges as desired.
To the bottom of the pie crust (in the pan pan), add 1 cup of the chocolate chips and the pecans. Refrigerate pie pan until ready to bake.
Add eggs to a mixing bowl and whisk until frothy.
Add granulated sugar, brown sugar, corn syrup, melted butter, bourbon, vanilla and salt and whisk to combine well.
Remove pie pan from the refrigerator and pour filling over the top of the pecans/chocolate chips.
Bake for 30 minutes. Cover loosely with foil, tenting it so the foil isn't laying on top of the pie filling.
Bake an additional 20-30 minutes or until pie is just slightly jiggly in the center, but the outside is set.
Cool completely on wire rack.
Add ⅓ cup dark chocolate chips to a microwave-safe bowl and microwave on 50% power for 30 seconds. Stir, and continue microwaving in 15 second intervals, stirring after each interval, until chocolate is smooth and mostly melted.
Stir until chocolate is completely melted, then drizzle over the top of cooled pie.