Preheat the oven to 325° Fahrenheit. If using a store-bought pie shell, leave it in its original tin. If using homemade pastry, press it into a 9-inch pie plate.

In the bowl of a stand mixer fitted with the whisk attachment, beat the butter, granulated sugar, brown sugar, and vanilla on high speed until light and fluffy.

Add the eggs and continue beating on high speed until fully blended.

Reduce the speed to medium-low and add the flour and salt. Beat just until no streaks of flour remain, stopping immediately once combined.

Use a spatula to fold in the chocolate chips and chopped pecans until evenly distributed.

Spread the batter evenly into the unbaked pie crust and smooth the top.

Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan until warm to the touch before serving.