Preparation

• Prepare pie crust recipe through step 5.
• After the pie crust has chilled, adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
• On a floured work surface, roll out one of the discs of chilled dough. Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is smooth. Flute or crimp the pie crust edges.
• Spread pecans evenly inside pie crust and sprinkle chocolate chips evenly on top. Set aside. Whisk the eggs, corn syrup, brown sugar, melted butter, vanilla, salt, and cinnamon together in a large bowl. Once completely combined and thick, pour evenly over pecans and chocolate chips.
• Bake the pie for 40-50 minutes, or until the top is lightly browned. After the first 20 minutes of bake time, place a pie crust shield on top to prevent the edges from browning too quickly. Remove finished pie from the oven and place on a wire rack to cool completely.
• Sprinkle with sea salt, slice, and serve. Top with whipped cream and chocolate shavings, if desired. Cover and store leftover pie at room temperature for 1-2 days or in the refrigerator for 4-5 days.