Preheat to oven to 350. Spray a 9" pie plate with non-stick cooking spray.
Place the pie crust in the base of the pie plate and make a decorative border if you wish.
In a large mixing bowl, whisk together the 2 sugars with the molasses, vanilla, salt and eggs.
In a small saucepan or skillet, melt the butter and then cook for about 2 minutes over medium heat, or until it begins to brown and turn fragrant.
Pour into the sugar mixture and whisk well, then stir in the mini chocolate chips.
Chop the pecans if needed and then stir into the mixture. Pour into the prepared pie plate. Top with decorative circles of whole pecans.
Place the pie on a baking sheet, in case it bubbles over. Place the pie shield on the pie to protect the pie. Loosely place a piece of foil over top of the pecans (to prevent burning of the pecans on top.)
Bake in the preheated oven for 45 minutes. Then remove the foil piece and cook for another 10 to 15 minutes, or until the middle of the pie has set.
Let cool slightly before serving.
Slice and serve Fudge Pecan Pie.