Want to add more chocolate to the pie? Bake it in a Chocolate Pie Crust instead of the Butter Pie Crust.
Adding the pecans halfway through baking ensures the pecans don't get lost in the brownie batter as it puffs up (and ultimately shrinks back down when it cools). This is an optional, but recommended step. The pecans on the outside give a hint to the filling, but also add a toasty pecan crunch to the pie.
If at any point the crust or pie filling is browning too much, cover loosely with aluminum foil.
Want to serve the pie warm? It absolutely needs to set before you slice into it. But you can serve it warm by baking it briefly at 350ºF for a few minutes (or place an individual slice in a toaster oven) to briefly heat back up that chopped chocolate.