Preheat your oven to 350°F (175°C). Place the store-bought pie crust into a 9-inch pie dish and crimp the edges.

Spread the pecan halves on a baking sheet and toast in the oven for 8-10 minutes until fragrant and golden brown.

In a microwave-safe bowl, combine the dark chocolate chips and heat in 30-second intervals until fully melted and smooth.

In a large mixing bowl, whisk together the large eggs, light corn syrup, granulated sugar, melted butter, vanilla extract, and salt until smooth. Fold in the cooled melted chocolate.

Brush the bottom of your prepared crust with egg white. Spread half of the cooled toasted pecans over the crust, pour the chocolate filling, and top with remaining pecans.

Bake for 50-60 minutes until edges are set but center remains slightly jiggly. If edges brown too quickly, tent with foil.

Allow the pie to cool completely on a wire rack before slicing and serving at room temperature or chilled with whipped cream or ice cream.