Roll out the dough to a 12 inch circle and transfer to a 9-inch pie plate.
Fold over an excess dough and then crimp the edges. Chill the dough for 30 minutes.
While the dough chills, preheat the oven to 375 degrees.
Line the chilled crust with parchment or foil and fill with pie weights or dried beans. Bake for 20 minutes.
Remove the foil and weights. Bake for an additional 5-10 minutes or until golden brown.
Transfer the pie plate to a baking rack and cool to room temperature.
Reduce the oven temperature to 350 degrees and spread the pecans in an even layer on a baking sheet.
Toast the nuts for 8 minutes, tossing occasionally so they don't burn. Allow to cool to room temperature.
Finely chop 1 cup of the pecans and set aside.
In a saucepan, melt the butter and chocolate over medium heat stirring until smooth. Remove from the heat and cool.
In a large bowl, whisk together the butter mixture, corn syrup, eggs, brown sugar, cocoa powder, bourbon and salt.
Spread the chopped pecans evenly in the bottom of the pie crust. Sprinkle the semi-sweet chocolate chips over the pecans.
Pour the pecan pie filling into the prepared crust and arrange the reserved pecans on top.
Place the pie in the center of a rimmed baking sheet. Bake the pie until the filling is just set when the pan is jiggled, approximately 35-45 minutes. Transfer the pie to a baking rack and cool completely.
If your pie is becoming too dark while baking, tent a piece of foil over the pie to prevent it from burning.If desired, you can use dark corn syrup for an extra rich flavor.Pecan Pie can be made up to 1 week in advance and stored in the refrigerate wrapped tightly in plastic wrap.