If using a frozen store bought pie crust, DO NOT blind bake (pre-bake). If using a homemade pie crust, first blind bake (pre-bake) the crust. Prepare the crust and place in pie dish. Preheat the oven to 400°F (205°C). Line the Pie crust with aluminum foil or crinkled parchment paper and fill with pie weights or dried beans.
Bake for 20 minutes. Remove pie weights and line the edges with silicone pie guards or strips of aluminum foil to prevent over browning. Bake another 8-10 minutes until light golden. If the crust puffs up during baking, gently press it down with the back of a spoon.
While the pie crust is baking, prepare the filling. In medium bowl, stir together the chocolate chips, pecans, and flour; set aside.
In a stand mixer fitted with the paddle attachment or a large bowl with a handheld mixer, cream together the butter and sugar. Add the eggs one at a time, beating well after each addition. Beat in the corn syrup, vanilla, and salt. The mixture might look curdled. Stir in chocolate-pecan mixture. Pour into the prepared pie crust.
Bake for 45-50 minutes or until the outer edges of the pie is set and a wooden toothpick inserted in the center comes out with just melted chocolate. Be careful not to over bake. The center will be jiggly. Cool completely and cover. Store up to 3 days at room temperature or in the refrigerator. Freeze for up to 2 months.