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1. Preheat the oven to 375°F (190°C).
2. Remove the pie crust from the fridge.
3. Let sit at room temperature for about 5 minutes, until slightly pliable.
4. Roll the dough out on a floured work surface.
5. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness.
6. Roll out into a 13-inch (33cm) circle about 1/8-inch (20cm) thick.
7. Gently roll the dough up and around the rolling pin, then unroll and drape over a 9-inch (23cm) deep dish pie pan.
8. Gently press into the cavity of the pie pan, being careful to avoid stretching it to fit.
9. Use scissors or a knife to trim the excess dough, leaving a 1-inch (3cm) overhang.
10. Fold the overhang under itself and crimp or flute.
11. Spread the pecans and chocolate chips evenly on the bottom of the pie shell.
12. In a large bowl, whisk the eggs, granulated sugar, brown sugar, corn syrup, bourbon, vanilla, cinnamon, and salt.
13. Pour over the pecans and chocolate chips.
14. Bake for 30 minutes, then carefully place a pie shield over the crust.
15. Continue baking until the filling is set, about 20 to 25 minutes longer*.
16. Remove from the oven and cool for 30 minutes before slicing and serving.
17. Cover and store at refrigerated for up to two days.

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