Preheat oven to 400 degrees. Place prepared pie crust into a 9-inch pie plate, pressing firmly against the bottom and sides. Trim the edge of the crust to 1 inch from the rim of the pie pan. Flute edge as desired.

Bake crust for 12-15 minutes, or until just golden. Fill with pie weights before baking to keep crust from shrinking.

In a large bowl, whisk together sugar, butter, corn syrup, vanilla, salt and eggs. Stir in pecans and chocolate chips. Pour into prepared crust.

To freeze for later, let pie pan cool, then cover tightly with plastic wrap. Place in freezer until ready to bake.

To bake immediately, preheat oven to 375 degrees. Cover edge of crust with foil or a pie shield. Bake for 40-50 minutes, or until set. To bake from frozen (do not thaw pie before baking), add 30 minutes to cooking time. Cool to room temperature. Refrigerate at least 2 hours before serving.