Preheat oven to 325ºF and place chopped pecans evenly on one baking sheet and the 26 whole ones on another baking sheet. Transfer to the oven and roast for 10 minutes, removing them every 2 ½ minutes and flipping them. Remove from the heat, increase oven temperature to 400ºF and let them cool off while making the filling.
In a large bowl, add eggs and beat them until nice and frothy. Add corn syrup, brown sugar, unsalted butter, bourbon, vanilla extract and sea salt; beat to combine. To this, add chopped pecans and gently fold them in with a spatula. Transfer the bourbon mixture to a 9-inch pie crust, add a pie crust shield to prevent from burning or use foil.
Transfer to the 400ºF preheated oven and bake for 15 minutes. Reduce the heat to 350ºF and continue baking for 30 minutes.
Meanwhile, use a double boiler on medium-low heat and add dark chocolate along with heavy cream. Stir the ingredients until the chocolate is all melted, about 15 to 20 minutes. Remove from the heat to cool off.
At this point the pie should be done. Remove it from the heat and cool off for about 10 minutes before pouring on the ganache. Using a spatula, spread it out evenly. Gently place pecan halves around the outside edge of the pie and then make a smaller circle in the middle. Transfer the pie to the fridge to set up for about 1 ½ to 2 hours.