Preheat your oven to 350°F (175°C). Place the pie crust in a pie dish and crimp the edges. Blind bake the crust for 15-20 minutes, or until lightly golden brown. Let cool slightly.
Spread the pecans on a baking sheet and toast in the oven for 8-10 minutes, or until fragrant and lightly browned. Let cool slightly and coarsely chop if using halves.
In a large bowl, whisk together the eggs, sweetened condensed milk, melted butter, brown sugar, cocoa powder, vanilla extract, and salt. Stir in the toasted pecans and chocolate chips.
Pour the filling into the prepared pie crust. Arrange a few extra pecan halves on top for decoration, if desired. Bake for 45-55 minutes, or until the filling is set but still slightly jiggly in the center.
Let the pie cool completely on a wire rack before slicing and serving. This allows the filling to set properly.
