Preheat oven to 375 degrees.

Roll out the pie crust into a 9-10" pie plate, and crimp top edges.

Pour the chocolate chips into the bottom of the unbaked pie crust, making sure they are evenly dispersed. Set aside.

In a mixing bowl, add the eggs, sugar, syrup, salt, vanilla and melted butter. Whisk together until completely combined and smooth. Pour mixture into the pie crust over the top of the chocolate chips. On top of the filling, add the pecan halves. Feel free to add in a circular design, or just simply place on top of pie. Cover the top pie crust edges with aluminum foil strips or silicone crust guards to prevent crust from over-browning.

Bake at 375 degrees for 50-55 minutes or until filling appears to be set when the pie is gently moved. Let cool to room temperature before serving.

For Chocolate Covered Pecans: While the pie is cooling, prepare the chocolate covered pecans. Melt the chocolate chips in the microwave according to package directions. Typically 1 minute at 50% power, and then 30 second increments will get a smooth, melted chocolate. Dip the pecan halves ¾ of the way into the chocolate, and then place on a sheet of waxed paper to cool and set. Let the chocolate harden for at least 30 minutes at room temperature, or place in the refrigerator for 10-15 minutes.