-
1
Heat oven to 325 degrees.
-
2
Fit the piecrust into a 9-inch pie plate; crimp edges.
-
3
Refrigerate until ready to fill.
-
4
In a large bowl, beat eggs; beat in flour and then sugar.
-
5
Continue to beat for 1 minute.
-
6
Stir in butter and vanilla until completely combined.
-
7
Fold in chopped pecans and 1 cup chocolate chips.
-
8
Bake at 325 degrees for 55 minutes or until edges are golden.
-
9
Remove from oven and cool on a wire rack.
-
10
Place remaining 1 cup of chocolate chips in a small microwave-safe glass bowl.
-
11
Microwave on HIGH for 1 minute.
-
12
Stir.
-
13
Microwave for an additional 30 seconds.
-
14
Stir until smooth.
-
15
Spread melted chocolate over top of pie.
-
16
Top with remaining pecans.
-
17
Allow to cool completely.
