Preheat the oven to 325° F/165° C. Remove the dough from the refrigerator and allow to rest about 15 to 30 minutes, until it has warmed up and is easy to roll.
Roll the dough into a 12-inch circle, then place it in the pie pan. Carefully press it into place and crimp the edge. Put the pie back in the refrigerator while you prep the rest of the ingredients, about 15 minutes. You want the dough to chill a bit before baking so it doesn’t shrink up in the oven.
Roast the pecan halves and bits on a baking sheet for about 5 minutes. Remove and cool.
Sprinkle the chocolate chips in the bottom, then add the chopped pecans, and finally arrange the pecan halves on top.
In a mixing bowl, whisk together the eggs, granulated sugar, brown sugar, golden syrup, bourbon, vanilla, and salt. Pour the filling over the pecans, making sure all of the pecans are coated in the mixture.
Bake for about 45 minutes, until the filling is set and the crust is deep golden brown. Remove from the oven and cool in the pan for at least 30 minutes before serving.