Preheat your oven to 350 degrees Fahrenheit and place your pie crust in the 9-inch pie dish. Make sure the crust sits flat against the bottom and sides with no air pockets.

In a large mixing bowl, combine the softened butter and granulated sugar, whisking vigorously for about 2 minutes until the mixture becomes light and fluffy.

Beat in the eggs one at a time, whisking each one fully into the butter mixture before adding the next.

Whisk together the flour and salt in a separate small bowl, then fold this mixture into the egg and butter batter using a spatula or wooden spoon. Fold gently and stop as soon as no flour streaks remain.

Stir in the vanilla extract until it is fully combined throughout the filling.

Gently fold in the chocolate chips and chopped pecans until they are evenly distributed throughout the filling.

Pour the entire filling mixture into your prepared pie crust, smoothing the top with a spatula so it sits level.

Bake the pie at 350 degrees Fahrenheit for 50 to 55 minutes, until the top is deep golden brown and a toothpick inserted in the center comes out with just a few moist crumbs clinging to it.

Remove the pie from the oven and place it on a wire cooling rack for at least 30 minutes before slicing. For best results, chill in the refrigerator for at least 2 hours before serving.