Step 1: Preheat your oven to 375°F (190°C). If using, blind bake the pie crust: Prick the bottom and sides with a fork, line with parchment paper, fill with pie weights, and bake for 15 minutes. Remove weights and parchment, then bake for another 5-7 minutes until lightly golden. Let cool slightly.
Step 2: Reduce oven temperature to 350°F (175°C).
Step 3: In a large mixing bowl, whisk together the granulated sugar, light brown sugar, and all-purpose flour until well combined.
Step 4: Pour the melted butter into the sugar mixture and stir until a smooth paste forms.
Step 5: Add the lightly beaten eggs to the mixture, whisking until thoroughly combined and smooth.
Step 6: Stir in the vanilla extract and bourbon (if using) until fully incorporated.
Step 7: Gently fold in the toasted pecan halves and semi-sweet chocolate chips until they are evenly distributed throughout the filling.
Step 8: Pour the filling into the pre-baked and cooled pie crust. Spread evenly with a spatula.
Step 9: Place the pie on a baking sheet and bake for 50-60 minutes, or until the edges are set and lightly puffed, but the center still has a slight jiggle. If the crust starts to brown too quickly, loosely cover the edges with aluminum foil.
Step 10: Carefully remove the pie from the oven and transfer it to a wire rack. Allow the pie to cool completely for at least 2-3 hours (preferably longer) before slicing and serving. This allows the filling to properly set.