Preheat your oven to 350°F (175°C). Place your pie crust into a 9-inch pie plate, pressing it evenly into the dish. Flute or crimp the edges for a classic look.

In a large mixing bowl, whisk together the corn syrup, brown sugar, granulated sugar, and cocoa powder until well blended. Add the melted butter, eggs, vanilla extract, and salt. Whisk again until fully combined and smooth.

Stir in the chopped pecans and chocolate chips. This is where the magic begins—that mixture of nuts and chocolate suspended in the sweet, rich filling is what sets this pie apart.

Pour the filling into the prepared crust. If desired, arrange whole pecans on top in a decorative pattern. This adds visual appeal and a crunchy contrast to the gooey filling.

Place the pie on the center rack of your oven and bake for 50 to 55 minutes. The center should be just set and slightly puffed. It will continue to set as it cools.

Let the pie cool completely at room temperature to allow the filling to firm up. For the cleanest slices, refrigerate the pie for a couple of hours before slicing. Serve with a generous dollop of whipped cream or a scoop of vanilla ice cream.