Preparation

• Preheat the oven to 400°F.
• On a lightly floured surface, roll the piecrust into a 13-inch circle. Transfer to a deep-dish 9-inch pie plate. Tuck the edges under and crimp as desired. Freeze for 20 minutes. Using a fork, prick the bottom of the crust 8 to 10 times, all over.
• Line the frozen piecrust with parchment paper and fill with pie weights. Place on a rimmed baking sheet. Bake just until the edges of the crust are dry, about 12 minutes. Carefully remove the paper with weights. Return to the oven until the bottom of the crust is dry and the edges just start to turn light brown, about 3 to 5 minutes. Let cool slightly. Reduce the oven temperature to 350°F.
• In a large bowl, whisk together the sugars, cocoa powder, and salt. Add the corn syrup, maple syrup, butter, eggs, and vanilla. Whisk until well combined. Stir in the pecans and chocolate chips. Pour the filling into the partially baked piecrust. Sprinkle a few more chocolate chips on top, if desired.
• Bake for 55 to 65 minutes or until the filling is puffed and the center wobbles slightly when the pan is gently shaken. Remove and let cool completely on a wire rack. Sprinkle with sea salt, if you like.