Start by making the crust, using a food processor to blend all crust ingredients (Tip: If using full graham crackers vs. crumbs, pulse the crackers in the food processor alone first)
Pour the crust mixture into a non-glass pie pan and refrigerate for 15 minutes (while making the filling)
To make the filling, melt the butter and whisk with the sugar
Once the mixture is cool, mix in the eggs
Once combined, fold in the pecans and chocolate chips
Pour the filling into the crust mold
Bake for 50 minutes at 350°F
Note: The pie will continue to solidify when cooling (no need to be concerned if it looks like it could use a few more minutes in the oven)
Once cool, refrigerate overnight
Best served cold with whip cream (in my opinion)