Step 1: Preheat your oven to 350°F (175°C). Place the unbaked pie crust into a 9-inch pie plate and crimp the edges decoratively. Set aside.
Step 2: In a large bowl, melt the unsalted butter. Add the granulated sugar and light brown sugar to the melted butter and whisk until smooth and well combined.
Step 3: Crack the eggs into the sugar mixture, one at a time, beating well after each addition until the mixture is light and fluffy.
Step 4: Stir in the all-purpose flour, vanilla extract, and bourbon (if using). Mix until just combined, being careful not to overmix.
Step 5: Gently fold in the semi-sweet chocolate chips and pecan halves until they are evenly distributed throughout the filling.
Step 6: Pour the prepared filling into the unbaked pie crust. Place the pie plate on a baking sheet to catch any potential drips.
Step 7: Bake for 50-60 minutes, or until the edges are set and slightly puffed, and the center is mostly set with a slight jiggle. If the crust edges brown too quickly, loosely cover them with aluminum foil.
Step 8: Remove the pie from the oven and let it cool completely on a wire rack before slicing and serving. This allows the filling to fully set.