Instructions

• Preheat oven to 325°F. Blind-bake the 19-inch refrigerated pie crust according to the package directions; set the crust aside to cool on a rack.
• If the 1¼ cups chopped honey roasted pecans are not already toasted, toast them now: heat a dry skillet over medium, add the pecans in a single layer, and stir until fragrant and lightly browned, about 3–5 minutes. Transfer pecans to a plate to cool.
• Place 2/3 cup of the semisweet chocolate chips and 4 tablespoons unsalted butter in a microwave-safe bowl. Microwave at 50% power in 20–30 second intervals, stirring between intervals, until the chocolate is almost completely melted; stir to finish until smooth.
• Whisk 1/4 cup vegetable oil and 2 tablespoons unsweetened cocoa powder into the melted chocolate mixture until smooth and fully combined.
• In a separate bowl, whisk together 3/4 cup dark brown sugar, 2 large eggs, 1 tablespoon pure vanilla extract, and 1½ teaspoons kosher salt until the mixture is creamy and smooth.
• Add the chocolate mixture to the sugar‑egg mixture and whisk until fully incorporated.
• Add 1/4 cup all-purpose flour and the remaining 1/3 cup semisweet chocolate chips to the batter. Stir just until no dry flour remains; avoid overmixing.
• Spread the toasted 1¼ cups chopped honey roasted pecans evenly over the bottom of the cooled pie crust. Pour the batter evenly over the pecans and use a rubber spatula to smooth the top if needed.
• Bake at 325°F for 30–35 minutes, or until a toothpick inserted in the center comes out with just a thin coating of batter.
• Transfer the pie to a cooling rack and cool for 1–2 hours, until just warm. Slice and serve.