Preheat your oven to 375°F (190°C) and fit the refrigerated pastry crust into a 9-inch pie dish. Poke holes in the bottom to prevent bubbling and pre-bake for 10–12 minutes until lightly golden.

Open the jar of hot fudge and microwave for about 30 seconds until softened for stirring.

In a mixing bowl, combine softened hot fudge, packed brown sugar, and heavy cream. Whisk until smooth, then add eggs, vanilla extract, and salt, whisking until uniformly blended.

Fold in pecans and chocolate chips evenly throughout the batter.

Pour the filling mixture into the pre-baked crust and smooth the top with a spatula.

Bake the pie for 30 minutes. If edges brown too quickly, cover with foil and continue baking for an additional 10–15 minutes until the center jiggles slightly.

Allow the pie to cool fully at room temperature before slicing. Serve with whipped cream.