Roll and blind bake the crust (starting with prepared dough)

1. Preheat oven to 400 degrees.
2. In a small bowl, whisk together 1 egg and the water to make an egg wash. Set aside.
3. Roll prepared pie crust dough into a 12-inch circle. Transfer to a 9-inch pie pan. Push down carefully on the bottom and sides to remove any air pockets. Fold over the edges (to the outside) and crimp as needed. Refrigerate for 20 to 30 minutes.
4. Prick all over the bottom of the crust with a small fork. Line the crust with foil and fill with pie weights. Place on a rimmed baking sheet and bake for 15 minutes. Take out of the oven and carefully remove weights and foil.
5. Reduce oven temperature to 375 degrees.
6. Brush the bottom of the crust with egg wash. Place the crust back in the oven and continue cooking (without the weights) for another 5 minutes. Set aside to cool. Leave oven on.

Prepare the filling

1. In a large mixing bowl, lightly beat the remaining 2 eggs. Stir in Karo syrup, melted (and cooled) butter, bourbon (if using) and vanilla. Stir in sugar and flour, then pecans and chocolate chips.
2. Spread the filling evenly in the pie shell.
3. Bake at 375 degrees for 10 minutes, then turn the heat down to 350 degrees and continue baking for an additional 35 minutes or until the top of the pie is set and appears firm.
4. Remove the pie from the oven and place on a wire rack to cool completely before serving.

Serving Pecan Chocolate Pie

Slice the pie into 8 individual pieces and place on individual dessert plates. Either serve it as is or add a dollop of whipped cream or a scoop of vanilla (or butter pecan) ice cream.