Roll out the pastry to fit a 9-inch pie plate. Transfer pastry to pie plate. Trim pastry to ½-inch beyond edge of the plate; flute edges. Sprinkle chocolate chips into pastry shell. Set aside.
In a large bowl, whisk the eggs, corn syrup, sugar, butter, brown sugar, bourbon, flour and vanilla until smooth. Stir in 1 cup pecans. Pour into pastry shell; sprinkle with remaining pecans.
Bake at 350 degrees for 50-60 minutes or until set. Cool on a wire rack. Store leftovers in the refrigerator.