Preheat the oven to 350°F. Spray a 10-inch tart or pie pan with cooking spray.
Press the crust, firmly up the sides of the tart pan. Crimp the edges.
Pierce the bottom of the pie crust with a fork.
In a microwave safe bowl, melt 1 cup of dark chocolate chips and 4 tablespoons of butter stirring until smooth.
Pour the remaining chocolate chips and all of the pecans into the bottom of the tart shell.
In a medium size mixing bowl, using a hand mixer beat together the dark corn syrup, brown and granulated sugars, eggs, flour and vanilla.
Beat in the melted chocolate.
Pour the filling evenly over the pecans and chocolate chips and place into the preheated oven.
Bake for 40-42 minutes or until set. Test the center with a toothpick looking for moist crumbs. The filling will puff up slightly while cooking, but, allow it to sit for at least 30 minutes on the counter before cutting to allow the filling to settle.
Serve warm with a drizzle of chocolate and a scoop of vanilla ice cream.
Chocolate drizzle: Melt 1/2 cup of dark or semi sweet chocolate chips with 2 Tbsp of heavy cream in the microwave until smooth.
Drizzle over the pie before serving.