Step 1

Preheat oven to 375°F with oven racks in middle and lowest positions. Line a rimmed baking sheet with foil. On a lightly floured surface, roll dough into a 12-inch circle. Fit on bottom and up sides of a 9-inch pie plate. Trim, leaving a 1-inch overhang; fold overhang under and crimp. Freeze 20 minutes. Line pie shell with parchment paper or aluminum foil and fill with pie weights or dry beans, pressing to edge. Place on prepared baking sheet.

Step 2

Bake, on lowest rack, 25 minutes. Carefully remove foil and pie weights and prick bottom of pie shell with a fork. Return to oven and bake until bottom is dry and edges are lightly browned, 7 to 10 minutes. Cool completely on a wire rack.

Step 3

Reduce oven temperature to 350°F. Melt butter and chocolate in a medium saucepan over medium heat, stirring often. Remove from heat. Whisk in brown sugar, granulated sugar, and salt. Whisk in flour, eggs, cream, and vanilla. Stir in chopped pecans; pour into pie shell. Arrange whole pecans on top of pie. Place on baking sheet.

Step 4

Bake, on middle rack, until edges are set but center is wobbly, 40 to 50 minutes. Cool completely on a wire rack. Serve with ice cream or whipped cream.