Preheat oven to 425ºF. Prepare the single pie shell as directed in recipe, I used Flakiest Pie Crust. Blind bake (line with a square of parchment then filled with weights or beans OR prick shell many times with fork) on lower rack 12-15 minutes.

Remove and set aside.

Adjust the oven temperature to 350ºF.

In the bowl of an electric mixer on medium-high speed whip together the oil, sugars, corn syrup, eggs, bourbon and vanilla extract until light caramel colour (about 1-2 minutes). Fold in the pecans and chocolate chips.

Pour into the baked pie crust (you may have more filling than will fit into your pie pan - just fill it up as far as you can). Bake for 50 to 60 minutes or until set. Cool completely at room temperature (at least 4 hours) before slicing into the pie. Serve with ice cream or whipped cream.