Preheat oven to 325 degrees.
On low heat, combine the butter and coconut palm sugar in a saucepan. Slowly stir until the sugar dissolves. The constancy will be thick syrup and smooth.
In a large bowl, whisk the eggs, bourbon, salt, and vanilla. Slowly add the cooled syrup mixture and whisk together.
Add the pecans and chocolate chips to the bowl and stir it a little. Don’t mix it too much because you’ll melt the chocolate.
Pour mixture into the pie crust and bake until the center of the pie is set, about 35-45 minutes. The pie will puff up while cooking. The edges should be a deep golden brown. The cooking time can vary depending on if you’re using a ready-made pie shell or making your own pie crust and using a glass pie plates cook at different rates. Keep an eye on the edges of the crust and when it is a deep golden brown and the pie is set, meaning it is firm, the pie is finished cooking.
If not serving the same day, cover and refrigerate. Remove from refrigerator 2 hours before serving to bring pie to room temperature.