Preheat oven to 325 degrees F.
Unroll pie crust into deep dish, 9-inch pie plate. Crimp edges.
With a hand or stand mixer, beat the eggs until pale and fluffy - high speed for about 1 minute.
Stop the mixer and add the vanilla extract, sugar, brown sugar and flour. Beat on low speed until incorporated into the eggs. Increase speed and beat until smooth.
Add the butter and beat until pale and fluffy.
Stir in the chocolate chips and pecans with a spatula.
Spread the chocolate chip cookie batter into the prepared pie crust.
Bake for 55 - 60 minutes until the crust and top of the pie are browned and the filling looks firm.
Cool on a wire rack for about 60 minutes, slice and serve topped with vanilla ice cream.