Preheat oven to 350°F (180°C).

On a lightly floured surface, roll Piecrust into a 14-inch circle. Transfer to a 9-inch deep-dish pie plate, pressing into bottom and up sides. Trim excess dough to ½ inch beyond edge of pan. Fold edges under, and crimp, if desired.

In a large bowl, stir together corn syrup, granulated sugar, melted butter, brown sugar, eggs, vanilla, and salt until well combined. Add pecans and chocolate chunks, stirring until combined. Pour filling into prepared crust.

Bake until filling is set and an instant-read thermometer inserted in center registers 200°F (93°C), 1 hour to 1 hour and 10 minutes, covering with foil to prevent excess browning, if necessary. Let cool completely on a wire rack before serving.