Preheat oven to 450°F (232°C).

Place your pie crust in a 9-inch pie plate and crimp edges as desired. Chill until filling is ready and oven is preheated.

Whisk eggs, corn syrup, granulated sugar, salt, and melted butter together in a bowl until well combined.

Remove pie shell from refrigerator. Sprinkle the chocolate chips and toffee bits evenly on the bottom of the crust. Sprinkle the pecan halves over the top of the chocolate and toffee. Pour the liquid filling over the top of the pecans. Let it sit for a minute so the pecans can rise to the top; ensure they are fully coated in the liquid to prevent burning.

Place the pie on a cookie sheet for baking to catch any potential spillage. Cover the edges of the pie crust with a pie crust shield or aluminum foil to prevent burning.

Place the pie in the preheated 450°F (232°C) oven and bake for 10 minutes. Then, reduce the oven temperature to 350°F (175°C) and continue to bake for an additional 40-50 minutes, or until the pie is puffed, only slightly jiggly in the center, and appears slightly cracked around the edges.

Cool the pie completely on a wire rack before cutting and serving. Store any leftover pie covered in the refrigerator for up to 3 days, or freeze for up to 3 months.