Bourbon Chocolate Pecan Pie

-1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup cold butter
3 to 5 tablespoons ice water
filling:
3 large eggs
1 cup packed dark brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup bourbon
2 tablespoons butter, melted
1/2 teaspoon salt
1-1/2 cups pecan halves, divided
3/4 cup 60% cacao bittersweet chocolate baking chips, divided

Combine flour, sugar and salt; cut in butter until crumbly.

Gradually add water, tossing with a fork until dough holds together when pressed.

Flatten into a disk. Wrap; refrigerate until easy to handle, about 1 hour.

Preheat oven to 325°. On a floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge.

Beat first 7 filling ingredients until blended. Stir in 1 cup pecans and 1/2 cup chocolate chips.

Pour filling into crust; sprinkle with remaining pecans and chocolate chips.

Bake until crust is golden brown and filling is puffed, 50-60 minutes.

Cool completely on a wire rack.