Step 1

For the pie crust: In the bowl of a food processor, pulse the flour, salt, and sugar until combined. Add the butter, and pulse until the mixture resembles coarse meal, with larger chunks of butter remaining. Drizzle 2 tablespoons of ice water over the mixture and pulse until it just comes together without being wet, sticky, or crumbly. If the dough doesn’t hold together when pinched between your fingers, add another tablespoon of water and pulse.

Step 2

Place the dough onto a large sheet of plastic wrap. Shape the dough into a disk and chill in the fridge until firm, at least 1 hour or up to 3 days or make ahead and freeze, well wrapped in plastic, for up to 2 months. Defrost in the fridge overnight.

Step 3

Let the dough sit at room temperature for up to 10 minutes before rolling out on a lightly floured work surface. Keep turning the dough after every roll to ensure it doesn’t stick to the counter and is of even thickness. Roll out into a 1/8-inch thick 13-inch circle. Gently roll the dough up and around the rolling pin then unroll over the pie tin and press into the tin. Trim the dough, leaving a 1-inch overhang. Crimp or decorate the edges and pierce the bottom of the crust all over with a fork. At this point you can place the pie tin (preferably a disposable one) in a zip-top bag and store in the freezer until ready to use. Defrost in the fridge overnight.

Step 4

For the filling: Preheat the oven to 325°F.

Step 5

In a large bowl, use an electric mixer to beat the eggs on high speed until foamy. Beat in the flour, granulated sugar, and brown sugar. Beat in the butter. Beat until very well combined. Beat in the vanilla, salt, and chocolate chips.

Step 6

Spread the mixture into the unbaked pie shell. Cover the edges of the pie with a pie crust shield or with tin foil to prevent burning. Bake for 55 to 60 minutes, or until the top of the filling and the crust is golden brown but the interior is still soft and slightly underbaked. Cool on a wire rack slightly. Serve warm with vanilla ice cream.