Place rolled pastry into pie dish and press into sides, trim off the excess dough if there is any.
Whisk eggs in a bowl, and add in brown sugar and honey. Whisk until combined.
Add vanilla, melted butter, chocolate chips and salt and whisk again until combined.
Pour filling into prepared pie dish.
Arrange pecans in a circular pattern on the pie filling.
Bake for 35-45 minutes, or until center is firm and the pastry edges are just starting to brown.
Let the pie cool completely for 2+ hours.
Cut into wedges and serve with whipped cream, chopped pecans and chopped dark chocolate.
Bake until center of the pie is just set and firm to the touch (not too jiggly) and the edges of the crust are lightly browned. The pie will cook further as it cools and will set once it’s fully cooled down. As a general rule, you want the center to be slightly firm, and the edges lightly browned. If you find the sides are starting to brown too quickly, and the center hasn’t set, place a piece of aluminum foil over the pie to prevent burning.