Line a 9-inch pie plate with the pie crust dough. Set aside.
Use a fork to mix together the brown sugar, granulated sugar, flour, eggs, cooled melted butter, milk, vanilla, salt, chopped pecans, and semi-sweet chocolate chips but do not overmix. Spread in the prepared crust.
Bake at 375˚F, rack in the middle position, for 45-50 minutes. Cover the crust with a pie shield or foil if it is getting too brown. The top of the pie should be golden, crunchy, and firm while the inside of the pie is still slightly jiggly.
Cool on a wire rack. Then, cover and chill in the refrigerator. Can be served cold or reheated before serving.
Video
Notes
Adapted from Margaret Baysden's Pecan Pie recipe.
Storage
Allow it to cool, cover it, and store it in the refrigerator for up to four days. It can also be stored in the freezer for up to two months.