Add in corn syrup, granulated sugar, brown sugar, water and 1/2 tsp sea salt.
Bring to a boil, stirring often and reduce heat.
Boil gently, uncovered for about 30 minutes or until reduced to 1 3/4 cups. Stir frequently.
Remove from heat and add in heavy cream and vanilla.
Cool for 30 minutes.
Preheat oven to 350 degrees F.
Prepare pastry crust.
Put 1 1/4 c of caramel sauce into a bowl. Stir in eggs.
Stir in pecans and chocolate.
Pour filling into unbaked pastry shell.
Cover edges of pie with foil or pie crust shield.
Bake for 25 minutes, remove foil and bake for another 20 minutes or until filling is set.
Cool on a wire rack.
Drizzle with remaining caramel sauce.
Notes
You can substitute in semi sweet or milk chocolate for the dark chocolate if you prefer.Make the pie a day or two ahead and keep it refrigerated or it can be frozen for up to two months.Cover edges of crust with foil for the first half of baking time to prevent crust from browning too much.