Begin by preheating your oven to 375°F. Roll out your pie dough and carefully line a 9-inch deep pie dish with the crust. Ensure the edges of the crust are crimped and even. Next, cover the crust with a double layer of aluminum foil, ensuring it hugs the edges tightly. Use pie weights or coins to fill the lined crust to keep it from puffing up during the initial bake. (Exercise caution when removing the hot coins after baking.) Bake for around 25 minutes, or until the crust edges begin to firm up.

Once the crust is ready, take it out of the oven and reduce the temperature to 320°F. Carefully remove the foil and the weights from the pie crust.

While the pie crust is baking, melt the unsalted butter in a large saucepan over low heat. Stir in the light brown sugar, allowing the mixture to come together, though it will still appear slightly textured. Then, add the semi-sweet chocolate chips and let them melt into the mixture.

Remove the saucepan from heat and whisk in the corn syrup, vanilla extract, and a pinch of salt. Slowly add the beaten eggs, stirring constantly to ensure they incorporate smoothly into the mix. Lastly, fold in the pecan halves until everything is well combined.

Pour the rich, nutty mixture into the pre-baked pie crust. Return the pie to the oven and bake for 50 minutes to an hour. The pie should be golden brown, puffed in the center, and gently spring back when touched.

Allow the pie to cool on the counter for at least one hour. Afterward, loosely cover it with aluminum foil and transfer it to the refrigerator, letting it chill for an additional 3 hours. While this pie is best enjoyed at room temperature, be sure to keep it at room temperature for no more than 2 hours before serving.