Place the pie crust dough on a lightly floured surface. Roll out the crust into a circle about 1/8-inch thick. Transfer to a 9-inch pie plate. Trim and crimp the edges as desired. Refrigerate while you make the filling. 

Place the chocolate and butter in a microwave-safe bowl. Heat in the microwave at half-power in 30-second increments until the butter has melted and the chocolate melts when stirred. Stir until smooth. Set aside to cool slightly. (Alternatively, you can use a double boiler for melting.)

Place the eggs in a large bowl, and beat them lightly. Add the corn syrup, sugar, vanilla, and salt, and mix well. Add the chocolate mixture, and stir to combine. Stir in the pecans.

Pour the filling into the chilled pie crust. Place the pie plate on a lined rimmed baking sheet to catch any spills and to simplifiy getting the pie into and out of the oven.

Bake for 45 to 50 minutes, or until the center appears set but has a slight jiggle. If the crust or top is getting too brown, loosely tent the pie plate with aluminum foil.*

Cool completely before serving.