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1
Preheat the oven to 350F.
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2
Line a 9-inch pie plate with the rolled-out crust.
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3
Put the chocolate chips in a bowl, pour in the melted butter, and stir until the chocolate is mostly melted.
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4
Add the pecans, flour, sugars, eggs, vanilla, and salt, and stir until thoroughly combined.
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5
Pour the filling into the crust.
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6
Bake for 30 to 40 minutes, until the filling forms a smooth brown crust and begins to pull away from the pie crust.
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7
Custards continue to cook when taken out of the oven, so dont overdo it.
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8
The filling will still be wet in the center but will firm up as it cools.
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9
Cool on a wire rack for about 1 hour before slicing.
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10
Serve at room temperature or slightly warm.
