In a small bowl, add the pecans and bourbon. Set aside.
Use an electric mixer to mix together honey, molasses, butter, and lemon juice. Alternately, whisk vigorously with a whisk.
Add the eggs, and beat until the batter is smooth. Add the bourbon and pecans, and stir with a spoon to incorporate. Add the chocolate chips and stir again.
Pour the pecan mixture inside the pie dough. Bake 10 minutes at 450°F, then lower temperature to 350°F. Bake another 25-30 minutes.
Pie is ready when the filling has set, but the center still wobbles slightly.
Allow pie to cool at least 1 hour before serving.
Make Ahead (Refrigerator): Pie will keep in the fridge for 4-5 days (although the crust will soften the longer it sits).Make Ahead (Freezer): Allow cooked pie to cool completely. Wrap it tightly and freeze. Use within 2 months.To reheat, preheat your oven to 350ºF. Cook for 15-20 minutes until warmed through. Allow pie to come to room temperature before serving.
For a boozier pie: Use ⅓ cup bourbon and cook 5 minutes longer (at 350°F).