Add corn syrup, sugars, water, and salt. Increase heat to medium to bring to a boil, stirring frequently.
Reduce heat to maintain a low boil (near simmer). Cook uncovered, stirring frequently, for about 30 minutes or until mixture has reduced to about 1¾ cups.
Remove from heat and add in cream and vanilla. Cool caramel for 30 minutes.
While caramel is cooling, preheat oven to 350˚F.
For The Pie
Measure 1 ¼ cup of the caramel and add to a large bowl (reserving remaining caramel for serving).
Add eggs and pecans and mix into the caramel. Add chocolate chunks and gently stir to combine.
Pour caramel pecan filling into pie crust. Use pie crust shield (or strips of aluminum foil) to cover the crust edges.
Bake for 25 minutes, remove pie crust shield (or foil), and bake for 20 more minutes, or until filling is set. Cool completely on a wire rack.
Slice, drizzle with remaining caramel sauce, and serve!
Notes
Bring refrigerated ingredients to room temperature. They will blend better and cook faster.
Roast or saute nuts for a more intense flavor and crunch.
Use a pie shield or strips of aluminum foil to prevent pie crust from browning too much.
Pie can be refrigerated for 3-4 days. Freeze any leftovers in an airtight container, or covered with plastic wrap for 3-4 months.