Preheat the oven to 375°F. Lightly spritz a 9-10 inch pie dish with cooking spray. [pictured: 10-inch deep dish pie plate]
Fit the pie crust into the dish, crimping the edges.
Pour the pecan halves and 1 cup of mini chocolate chips evenly over the bottom of the unbaked pie shell.
In the microwave, melt the remaining ½ cup of mini chocolate chips with 2 Tbsp of butter. Melt in 20 second increments stopping to stir each time. Repeat until smooth. Whisk in the dark corn syrup, and both sugars. Add the vanilla and salt.
Add 4 large eggs, whisking until fully combined.
Pour the filling evenly over the pecans and mini chocolate chips.
Place into the oven and bake at 375°F for 20 minutes. Lower the oven temperature to 325°F for another 20-25 minutes, or until the center is set when gently shaken.
Cover the edges of the crust with aluminum foil halfway through cooking to prevent over browning, if needed.
Cool until warm to the touch before cutting.
Serve with ice cream or a dollop of fresh whipped cream, if desired.