Preheat your oven to 350°F (175°C). Set the pre-baked 9-inch deep dish pie shell onto a foil-lined cookie sheet to catch any drips during baking.

Remove both the lid and the protective film from the jar of hot fudge sauce. Microwave the jar for about 40 seconds, or until the fudge is warmed and pourable. Transfer the warmed fudge sauce into a large mixing bowl. I always find that gently warming the sauce first makes it easier to mix smoothly with the other ingredients.

To the bowl with the warmed hot fudge sauce, add the eggs, packed brown sugar, heavy cream, vanilla extract, and kosher salt. Whisk everything together until the mixture is well combined and smooth. Take your time whisking to ensure the batter is silky and fully incorporated.

Gently fold the miniature chocolate chips and one third of the chopped pecans into the chocolate batter. Reserve the rest of the pecans for the topping. I love folding the chips and nuts in by hand to keep some texture in the pie.

Pour the prepared chocolate-pecan batter into the pre-baked pie shell (from Step 1). Evenly sprinkle the remaining chopped pecans (the other 2 cups) over the top for a decorative finish.

Place the pie in the preheated oven and bake for 40–45 minutes, or until the center of the pie is set. Once baked, remove the pie from the oven and let it cool completely before serving. Cooling allows the filling to firm up and makes slicing much easier.