Preheat the oven to 375°F. Lightly spritz a 9-10 inch pie dish with cooking spray. Line the pie dish with pie crust and crimp the edges.
Spread pecan halves and 1 cup of semi-sweet chocolate chips into bottom of pie crust.
In a microwave proof bowl, melt the remaining ½ cup chocolate chips and 2 tablespoons butter. Microwave in 20 second increments, stirring each time. Repeat until chocolate is smooth. Whisk in corn syrup, both sugars, vanilla and salt.
Add 4 large eggs, whisking until fully incorporated.
Pour chocolate mixture evenly over pecans and chocolate chips in pie crust.
Bake at 375°F for 20 minutes. Then reduce the temperature to 325°F and bake 20-25 minutes more. Pie is done when center is set when gently shaken.
Cover the edges of the crust with aluminum foil halfway through cooking to prevent over browning, if needed.
Cool until warm to the touch before cutting. Store refrigerated.