Place the dough into a 9-inch pie pan and mold the edges. Refrigerate for 1 hour, or until ready to fill.
In a small saucepan, heat the heavy cream until scalded, and pour over the chocolate chips that are in a small, heat-proof mixing bowl. Stir until the chocolate has melted and a smooth sauce has formed. Set aside and reserve for the pie.
Preheat the oven to 375 degrees F.
Remove the pie shell from the refrigerator, and spread the pecan pieces evenly on the bottom. Combine the eggs, the remaining 3/4 cup sugar, brown sugar, cane syrup, corn syrup, vanilla, salt, butter, and the remaining 1 1/2 tablespoons flour in a mixing bowl. Mix well. Pour the mixture over the pecans. Bake for about 1 hour, or until the filling sets and the pastry is nicely browned. (Before I put the pie in the oven, I wrapped aluminum foil around the edges of the crust so they would not burn, and this is wise as after an hour, with the aluminum foil, the crust had become very brown.) When you remove the pie from the oven, drizzle the whiskey over-top the pie. Pokes holes into the pie filling with the tip of a sharp knife so the bourbon has a route to travel.
Cool for 10 minutes, and then pour the ganache over top the pie. Let the ganache set in the refrigerator for 10 minutes, then slice, and serve the pie with the vanilla bean ice cream. The pie may also be served warmed briefly in a microwave.