In a large bowl, combine flour, sugar, and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cold water, one tablespoon at a time, until the dough holds together. Shape into a ball, wrap in plastic, and refrigerate for at least 30 minutes.

Roll Out the Dough

Preheat the oven to 350°F (175°C). Roll out the chilled dough on a lightly floured surface and fit it into a 9-inch pie dish. Trim excess dough and crimp the edges.

Pre-bake the Crust

Place parchment paper in the crust and fill with pie weights or dried beans. Bake for 15 minutes, then remove the weights and parchment and bake for an additional 10 minutes until golden. Allow to cool.

Filling Preparation

Make the Filling

In a large mixing bowl, whisk together the corn syrup, granulated sugar, eggs, vanilla extract, and bourbon until smooth. Stir in the pecans and chocolate chips.

Assemble the Pie

Pour the filling into the pre-baked pie crust and spread evenly.

Bake the Pie

Bake in the preheated oven for 50-60 minutes, until the filling is set and slightly puffed. Let cool completely on a wire rack.

Chantilly Cream Preparation

Make the Chantilly Cream

In a medium bowl, beat the heavy cream, powdered sugar, and vanilla extract until medium to stiff peaks form.

Serving

Serve the Pie

Slice the cooled pie and serve with a generous dollop of Chantilly cream on top.