For the crust: Slowly and gently unroll the pie crust. Place the crust in an ungreased 9-inch pie plate, pressing it against the sides and bottom. Refrigerate while you prepare the filling.
For the brownie filling: In a medium saucepan over low heat, add the butter and chocolate and cook, stirring, until completely melted. Pour the chocolate mixture into a large mixing bowl. Add the granulated sugar and whisk until combined. Add the flour, vanilla, salt and eggs and mix to combine. Stir in the chocolate chips.
Spread the filling in the bottom of the pie crust. Bake until the top is firm and the crust is golden brown, 40 to 45 minutes.
For the pecan topping: While the pie is baking, mix the brown sugar, cinnamon, salt and nutmeg in a small bowl until blended; set aside.
Melt 2 tablespoons of the butter in large skillet over medium heat. Add the pecans and toast, stirring frequently, 3 to 4 minutes. Reduce the heat to low. Stir in the corn syrup, vanilla, remaining 1 tablespoon butter, 2 tablespoons water and the brown sugar mixture. Cook, stirring, until the butter is melted and mixture has become a thick syrup, 5 to 8 minutes.
Top the pie with the pecan topping and add a scoop of your favorite ice cream to make it a perfect combination!