Crust: Combine 1 cup of the flour, salt and 3/4 teaspoon of the sugar in a mixing bowl. Add the shortening and work it in your hands until the mixture resembles coarse crumbs. Add the water, a little at a time, and work it in with your hands. Add only as much as you need for a smooth ball of dough. Wrap the dough and refrigerate for at least 30 minutes.

Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan. Refrigerate for 1 hour, or until ready to fill.

Filling: Put the chocolate chips in a small bowl. Heat the heavy cream in a small saucepan until just boiling, then pour over the chocolate chips. 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. 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 chocolate mixture over top the pie. Let the pie set in the refrigerator for 10 minutes for the chocolate to harden, then slice, and serve the pie with the vanilla bean ice cream. The pie may also be served warmed briefly in a microwave.

Combine the cream and 1 cup of the milk in a large heavy saucepan. Scrape the seeds into the cream mixture and add the bean pod. Bring to a gentle boil over medium heat.

Whisk the yolks and sugar in a medium bowl. In a slow and steady stream, whisk 1 cup of the hot cream mixture into the egg mixture. Gradually whisk the egg mixture back into the saucepan. Stir constantly over medium-low heat until the mixture thickens enough to coat the back of a spoon and reaches 170 degrees F on an instant-read thermometer, about 5 minutes. Strain through a fine- mesh sieve into a heatproof medium bowl.

Stir in the remaining 1 cup milk into the ice cream base and cover with plastic wrap, pressing the wrap against the surface of the custard to prevent a skin from forming. Refrigerate until well chilled, at least 2 hours.

Pour the chilled custard into an ice cream machine. Churn according to the manufacturer's instructions. Pack into an airtight container and freeze until ready to serve.