Beat the eggs in a large mixing bowl on high until foamy, about 3 minutes. Beat the corn oil, bourbon whiskey and vanilla extract into the eggs until just incorporated.
Beat the flour, white sugar and light brown sugar into the egg mixture until smoothly blended, then beat in the butter.
Gently stir the pecans and chocolate chips into the filling.
Fit the pie crust into a 9-inch pie dish and pour the filling into the crust.
Bake in the preheated oven until the top is golden brown and a knife inserted halfway between the center and edge of the filling comes out clean (55-60 minutes).
Cool the pie on a wire rack for at least 15 minutes before serving. Serve warm or at room temperature.