1. Preheat your oven to 350°F (175°C). Place the unbaked pie crust in a 9-inch pie dish and set aside.
2. In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth and fully combined. This mix is the heart of your filling, so whisk well to get a silky texture.
3. Stir in the pecan halves, making sure they’re evenly coated by the mixture.
4. Pour half of the filling into the pie crust. Sprinkle the chocolate chips evenly over the top, then carefully pour the remaining filling over the chocolate to cover it.
5. Bake the pie for 35 minutes. The edges should be set, and the center will still have a slight jiggle—this is key for that gooey pecan texture.
6. Remove the pie from the oven and immediately scatter the mini marshmallows on top.
7. Return the pie to the oven and bake for an additional 5-7 minutes, or until the marshmallows are golden and toasted. Keep a close eye here to avoid burning.
8. Let the pie cool completely on a wire rack before slicing. This allows the filling to set properly, making it easier to serve.

When I first made this, I learned the importance of that final marshmallow toast under the broiler—too long and they burn, too short and they’re underwhelming. Patience and attention here really pay off!