Chocolate Pecan Pie

1/2 (14.1 ounce) package refrigerated pie crust or you can use a deep dish pie crust-in freezer section
1 cup firmly packed light brown sugar
1/2 cup light corn syrup
1/2 cup dark corn syrup
1/4 cup butter, melted
3 large eggs
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
2 1/2 cups chopped pecans
1 (12-ounce) bag mini semisweet chocolate morsels

1. Preheat oven to 350 degrees
2. On a lightly floured surface, roll pastry to a 12-inch circle. Fit pie crust into a 9 inch deep dish pie plate. (or use a ready made one) trim excess pastry 1/2 inch beyond edge of pie plate. Fold edges under, and crimp. Cover bottom of pastry with pie weights. Bake for 8 minutes, removing pie weight, and set aside.
3. In a large bowl, combine brown sugar and corn syrups. Whisk in melted butter and eggs until well combined. Whisk in vanilla and salt. Stir in pecans and chocolate morsels. Spoon pecan mixture into prepared crust. Bake for 35 minutes or until center is set.