Start by preheating your oven to 350ºF so it’s ready to go when you are. While it warms up, press your pie crust into a 9-inch dish and give it a quick chill in the fridge. This little step helps it stay firm and ensures a perfectly crisp, flaky base for all the gooey filling to come.

Scatter the pecans across the bottom of the chilled crust, then sprinkle the dark chocolate chips evenly over them. This simple layer creates tiny pockets of chocolatey, nutty surprises in every slice.

In a large mixing bowl, whisk the eggs first until smooth. Add the light brown sugar, corn syrup, cocoa powder, melted butter, and vanilla extract, stirring until the mixture is silky and glossy. Take care not to overmix, you want it creamy, not frothy.

Pour the filling gently over the chocolate and pecans, trying to keep the layers intact. For a beautiful finishing touch, press a few pecans on top, they’ll bake into a gorgeous, rustic-looking topping.

Bake the pie for around 55 minutes, watching for golden edges and a center that still has a little jiggle. That slight wobble is perfect, the filling will firm up nicely as it cools.

Once baked, move your pie to a cooling rack and let it set completely, and dig in.