Preheat oven to 425 degrees F.

Roll out pie dough onto a 9-inch pie dish. Prick the bottom of the pie dough with the tines of a fork. Decorate the edges of the pie as you'd like.

Line the pie dough with aluminum foil and add rice, dried beans, or pie weights to stay in place.

Blind bake the pie crust for about 15 minutes. Remove the foil and pie weights, and bake for approximately 5 more minutes.

Remove the pie crust from the oven and cool. Turn the oven down to 350 degrees F.

In a large mixing bowl, combine corn syrup, melted butter, vanilla extract, 3 beaten eggs, brown sugar, salt, and chocolate chips into a mixing bowl. Stir to fully combine.

Beat the last egg with a splash of water to create an egg wash. Brush a thin layer over the pie crust.

Pour the corn syrup mixture into the pie crust.

Arrange the pecan halves in a decorative pattern on top of the corn syrup mixture.

Bake the pie for about 50 - 60 minutes, or until the internal temperature reaches 200 degrees F. If the edges of the pie start to get too brown, carefully cover them with aluminum foil to prevent burning.

Remove pie from the oven and cool before serving.