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1
Combine flour, salt, and butter in a medium bowl.
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2
Using a pastry blender or your fingers, cut butter into flour until mixture resembles fine cornmeal, about 5 minutes.
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3
Mix egg yolks with 2 tablespoons of the ice water until evenly combined.
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4
Add to flour mixture a little at a time, stirring in until dough can be formed into a ball.
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5
(Add additional ice water if necessary, but do not overwork the dough or it will become tough.)
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6
Shape dough into a flat disk, cover in plastic wrap, and refrigerate for at least 30 minutes.
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7
Lightly flour a work surface and roll out dough into a round that is roughly 12 inches in diameter and 1/4 inch thick.
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8
Line a 9-inch pie plate with dough, trimming excess flush to the edge of the pie plate.
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9
Heat the oven to 350 degrees F and arrange a rack in the middle.
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10
Scatter pecans and chocolate chips evenly over bottom of pie crust.
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11
Stir together eggs, corn syrup, sugar, butter, bourbon, and vanilla extract until well blended, then pour into crust.
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12
Bake until a knife inserted halfway between the center and the edge comes out clean, about 50 to 55 minutes.
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13
Remove pie from the oven and place on a rack to cool.
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14
Serve pie warm or at room temperature with generous dollops of vanilla whipped cream (optional).
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15
Combine heavy cream and vanilla extract in a large bowl.
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16
Whisk until soft peaks form (cream will just hold to the whisk), being careful not to overwhip.
