Place the pie crust in a 9-inch pie pan and crimp the edges. Put the crust in the fridge while you prepare the other ingredients. Preheat the oven to 425°F.

In a large bowl, whisk together the eggs, dark corn syrup, dark brown sugar, vanilla, butter, and salt.

Put the pecans and chocolate chips in the bottom of the crust in an even layer.

Pour the corn syrup mixture over the pecans and chocolate chips, which will then float to the top.

Bake the pie for 10 minutes, then reduce the oven temperature to 350°F.

Bake for another 10 minutes, then add a pie crust shield (or aluminum foil) to keep the crust from browning too much.

Bake the pie for another 15-20 minutes. You can loosely cover the top of the pie at some point, if needed, to keep it from over-browning.

When the pie is set around the edges and the center is set but still jiggly, remove the pie from the oven and set it on a wire rack to cool for about 1 hour, then refrigerate until firm, 4-5 hours. You can also just cool the pie until it reaches room temperature and then serve it.

Pie can be made 1-2 days ahead and refrigerated until ready to serve. If you prefer your pie closer to room temperature, take it out of the fridge about an hour before serving.