Instructions:
- Prepare the Pastry: Combine flour, sugar, and salt for the crust. Cut in the cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form into a disc, wrap, and chill for at least 30 minutes.
- Roll and Fit: On a lightly floured surface, roll the dough into a 12-inch circle. Carefully transfer to the 9-inch pie dish. Trim and crimp the edges decoratively. Chill for another 15 minutes.
- Blind Bake the Crust: Preheat oven to 375°F (190°C). Line the chilled crust with parchment paper and fill with pie weights. Bake for 15 minutes. Remove weights and paper, then bake for an additional 5–7 minutes until lightly golden. Cool slightly. Reduce oven temperature to 350°F (175°C) for the final bake.
- Cream the Base: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy (about 3 minutes).
- Combine Wet Ingredients: Beat in the room temperature eggs one at a time until fully incorporated, then stir in the vanilla extract.
- Incorporate Dry Ingredients: Gently whisk together the 2 tablespoons of flour and ¼ teaspoon of salt. Gradually mix this into the wet ingredients until just combined—do not overmix.
- Fold in the Goodies: Gently fold in the chocolate chips and pecans until evenly distributed throughout the batter.
- Assemble and Bake: Pour the filling mixture evenly into the pre-baked pie shell.
- Final Bake: Bake at 350°F (175°C) for 45 to 55 minutes. The edges should be set, and the centre should show only a slight, gentle wobble.
- Cool Completely: Allow the pie to cool on a wire rack for at least 3 hours before slicing to ensure the gooey centre sets properly.