Follow the instructions for my homemade pie crust and stop after par-baking for
10-15 minutes.
Add the pecans to the bottom of the
par-baked crust in a single layer and sprinkle the chocolate chips over the pecans.
Whisk together the maple syrup, brown sugar, eggs, melted butter, vanilla, salt, and cinnamon in a large bowl and then pour it evenly over the nuts and chips.
Bake the pie at 350° for 45-50 minutes, or until the middle no longer jiggles.
Place the pie on a wire rack to cool completely before serving. The filling will continue to set.
To Store: Seal in an airtight container in the refrigerator for up to 4-5 days.
To Freeze: Wrap cooled pie in plastic wrap and store in freezer for up to 2 weeks.