• Preheat oven to 350°F.
• On a floured surface, roll out the pie crust dough into a large circle and place it into a 9-inch deep-dish pie plate, cutting away any excess crust. (If using a smaller pie pan, you will need to adjust the baking time.)
• Flute or crimp the edges and place the crust in the refrigerator while you prepare the filling.

Filling

• In a medium bowl, mix together the granulated sugar, brown sugar, corn syrup, melted butter, vanilla, and eggs. Whisk until blended well.
• Remove the pie crust from the refrigerator. Add the chopped pecans and chocolate chips to the bottom of the prepared pie crust.
• Pour the filling mixture over the top of the chopped pecans and chocolate chips. Top with pecan halves.
• Cover the pie with aluminum foil and bake for about 30 minutes.
• Remove the foil and bake for an additional 40-50 minutes, if needed, or until the center is set and not overly jiggly.
• Remove the pie from the oven and let it come to room temperature before transferring it to the refrigerator to chill a few hours. Serve cold.