Place the pie crust in a 9-inch pie pan and crimp the edges. Preheat oven to 425°F. Refrigerate the crust while preparing the filling.

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

Spread pecan halves and chocolate chips evenly in the bottom of the pie crust.

Pour the syrup mixture over the pecans and chocolate chips, allowing them to float to the top.

Bake for 10 minutes, then reduce oven temperature to 350°F, and bake for an additional 30 minutes. Cover crust edges if they brown too quickly.

Remove the pie and let it cool on a wire rack for about 1 hour, then refrigerate for 3-4 hours until set before serving.