Preheat oven to 375 degrees F. Prepare pie pastry. Position oven rack in middle of oven.
Spread the pecan halves and chocolate chips evenly over the bottom of the unbaked pie shell.
In a large bowl, whisk together the beaten eggs, sugar, brown sugar, corn syrup, vanilla extract, and salt until smooth. Slowly pour the filling over the top of the pecans and chocolate chips.
Bake approximately 40 to 60 minutes or until the internal temperature registers approximately 200 degrees F. on your cooking thermometer. Remember that the pie continues to cook after it is removed from the oven. Do not over bake! The center of the pie should be set but still wobbly; residual heat will finish the job. Pecan pie is done at the first signs of solidity in the center of the pie (center should not shake).
Storing Pecan Pie: The pie can be made a day before serving and stored in the refrigerator. Serve cold or bring to room temperature.
Freezing Pecan Pie: Pecan pie may also be frozen for later use. Allow to cool completely before freezing. When the pie has cooled, wrap in plastic wrap and then place in a plastic freezer bag. The pie can be frozen for up to four months.
Makes 8 servings.
* To toast Pecans - Place pecans on a baking sheet and bake for approximately 8 minutes or until lightly browned and fragrant. Remove from oven and let cool.
Chocolate Pecan Pie Recipe: https://whatscookingamerica.net/desserts/chocpecanpie.htm