Preheat oven to 375 degrees. In a bowl, mix together the graham crackers, sugar and butter until combined. Press into the 9 inch pie shell. Bake at 375 degrees for 7 minutes. Remove from oven and allow to cool before filling.
To Make the Pie Filling:
Sprinkle the chocolate chips evenly over the bottom of the pie crust.
Reduce heat in oven to 350 degrees. In a food processor or blender, mix together the eggs, sugar and butter.
Fold in the pecans by hand. Pour the mixture evenly into the pie crust.
Bake at 350 degrees for 40-50 minutes or until the pie is set.
Remove from oven, allow the pie to cool completely before serving.
Notes
Store leftover pie in an airtight container for up to three days. Pie can be wrapped in aluminum foil and plastic wrap and frozen up to one month. Substitutions: For gluten free pie use gluten free graham cracker crumbs. For a dairy free version, use dairy free chocolate chips and dairy free butter.