Preheat oven to 350°F.

Unroll the ready-made refrigerated pie crust into a pie pan and press it gently into the bottom and up the sides. Trim or crimp the edges as desired. Set aside.

In a medium saucepan over low heat, combine 1/2 cup butter and 2 ounces coarsely chopped unsweetened chocolate. Stir frequently until completely melted and smooth.

Remove the saucepan from the heat and stir in 1 cup sugar until combined.

Let the chocolate mixture cool for 2–3 minutes so it is warm but not hot (this helps prevent the eggs from cooking when added).

Add 2 eggs, 3/4 cup all-purpose flour, 1 teaspoon vanilla extract, and a dash of salt to the chocolate mixture. Stir or whisk until the batter is smooth and all ingredients are fully incorporated.

Stir in 1 cup semi-sweet chocolate chips.

Pour or spread the batter evenly into the prepared pie crust and smooth the top.

Bake on the middle oven rack at 350°F for 25 minutes, until the top has a thin crust and the sides are set.

Remove the pie from the oven and let it cool completely before slicing.