Preheat oven to 450°F (232°C).
Place the pie crust in a 9-inch pie plate and crimp the edges as desired. Chill the crust while preparing the filling.
In a large bowl, whisk together the eggs, dark corn syrup, granulated sugar, salt, and melted butter until fully combined.
Remove the chilled pie shell from the refrigerator. Evenly sprinkle the chocolate chips and toffee bits on the bottom of the crust. Layer the pecan halves on top of the chocolate and toffee.
Pour the prepared filling over the pecans. Allow the pie to sit for a minute to ensure the pecans rise to the top and are fully coated in the filling.
Place the pie on a baking sheet to catch any potential overflow during baking. Cover the edges of the pie crust with a pie crust shield or foil to prevent over-browning.
Bake the pie at 450°F (232°C) for 10 minutes. Then, reduce the oven temperature to 350°F (177°C) and continue baking for 40-50 minutes, until the pie is puffed, slightly jiggly, and lightly cracked around the edges.
Cool the pie completely before slicing. Store the pie covered in the refrigerator for up to 3 days, or freeze for up to 3 months.