Pre-heat the oven to 350ºF.

Spread the nuts on a baking sheet and toast them in the oven for 10 minutes. Remove from the oven and let them cool. Coarsely chop 1½ cups of the nuts, leaving about 40 pecan halves to decorate the top of the pie.

Roll out the pastry and line a 9-inch pie plate. Crimp the edges and brush the crust with the egg wash. Place the crust in the freezer while you make the filling.

Whisk the eggs in a bowl along with the vanilla and salt. Temper the eggs into the corn syrup mixture by whisking ½ cup of the corn syrup into the eggs. Then pour the eggs into the pot with the remaining corn syrup, whisking constantly.

Place the chilled pie crust on a baking sheet. Mix together the pecans and chocolate chips and spread them out in the bottom of the crust, set aside. Pour the warm pie filling over the nuts and chocolate in the pie shell. Arrange the reserved pecan halves around the outer edge of the pie in a decorative manner. Transfer the baking sheet to the oven.

Bake at 350ºF for 60 minutes, until the pie has browned on top and the edges of the pastry are set. There should still be a little jiggle in the middle of the pie. Let the pie cool for at least 2 hours before serving.

Serve warm or at room temperature and dollop with whipped cream, if desired.