To make the pie crust, put the flour, butter, and salt in a food processor. Pulse to combine.
Add two tablespoons ice water and pulse a few more times. Continue adding ice water a tablespoon at a time until crust comes together and forms a dough.
Remove and lay on a lightly floured surface. Cut into 4 equal pieces and wrap in plastic. You’ll use one for this pie; the rest can be saved (it freezes well!) for another use.
Chill the crust for 30 minutes in the fridge, roll it out and add it to your pie plate.
Add the pecans and dark chocolate to your pie dish.
Whisk the eggs, corn syrup, brown sugar, vanilla, bourbon, melted butter, and salt in a bowl. Pour this over the pecans and chocolate in the dish.
Sprinkle the milk chocolate over top. Brush the edges of the pie crust with the egg wash.
Bake the pie for 50-60 minutes until the top is lightly browned browned. You may need to cover the crust halfway through baking to keep it from getting too browned.