Preheat the oven to 375°. In a medium saucepan, bring the sugar, butter, 1/4 cup cream and honey to a boil over medium-high. Remove from heat; stir in the pecans and vanilla. Spread the filling on a rimmed baking sheet; let stand at room temperature until cool, about 1 hour.
Divide the dough into 2 pieces. On a lightly floured surface, roll out each piece to a 9-inch square. (If using store-bought crusts, roll out to 13-inch rounds and cut into 9-inch squares.) Transfer 1 square to a parchment-lined baking sheet. Place the filling on the crust, leaving a 1-inch border. Scatter the chocolate chips on top of the filling; brush the border with water. Place the second crust on top (the edges will not meet), fold the bottom crust over; press the edges together firmly to seal. Brush the top with cream and use a sharp knife to make several 1-inch slits in the top. Sprinkle generously with raw sugar.
Bake until the crust is golden brown, 30 to 40 minutes. Transfer the pie, on the parchment, to a rack. Let cool 10 minutes. Run a thin knife around the edges to release it from any filling stuck to the parchment. Serve slightly warm or at room temperature. Top with whipped cream and chocolate shavings.