Preheat your oven to 325°F. Remove the pie crust from the refrigerator and let it sit at room temperature while you prepare the filling—this prevents it from cracking when you pour in the batter. Toast your pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant and lightly browned; this deepens their flavor significantly. Set the toasted pecans aside to cool slightly.

In a large bowl, whisk together the eggs, packed brown sugar, and corn syrup until well combined and slightly frothy—this incorporates air and helps create a tender crumb. In a separate small bowl, whisk together the flour and salt. Add the dry flour mixture to the wet ingredients and stir until just combined, being careful not to overmix. This two-bowl method prevents lumps and ensures even flour distribution throughout the filling.

Stir the vanilla extract, cooled melted butter, and bourbon into the mixture from Step 2 until fully incorporated. The butter should be cooled to prevent the eggs from cooking prematurely, and adding the bourbon at this point allows its flavor to mellow slightly as the pie bakes. I find that the bourbon adds a subtle sophistication without overpowering the pie—it's what makes this truly a Kentucky Derby pie.

Toss the chocolate chips with 1 tablespoon of the flour (reserved from the original measurement) to lightly coat them—this prevents them from sinking to the bottom of the pie during baking and helps distribute them evenly throughout. Fold the coated chocolate chips and toasted pecans from Step 1 into the filling mixture using a spatula, being gentle to maintain the air you've incorporated and to avoid crushing the pecans.

Pour the filling into your prepared pie crust, spreading it evenly with a spatula. Place the pie on a baking sheet (this catches any potential drips and makes it easier to handle). Bake for 55-60 minutes, until the filling is set but still slightly jiggly in the very center when you gently shake the pie—it should look almost like a brownie, with a thin crispy exterior and a fudgy center. The pie will continue to set as it cools, so don't overbake it or you'll lose that signature gooey texture.

Remove the pie from the oven and let it cool on a wire rack for at least 30 minutes before slicing—this allows the filling to set properly so you get clean slices. Serve warm or at room temperature with vanilla ice cream or whipped cream. I like to let mine cool to room temperature for a firmer texture, but some prefer it warm when the chocolate is still gooey.