1. Preheat your oven to 350°F (175°C). Place the pie crust in a 9-inch pie pan, crimping the edges if you like it rustic—Mama Lu never fussed over perfect edges, and neither should you.
2. In a large bowl, whisk together the corn syrup, brown sugar, eggs, melted butter, vanilla extract, and salt until smooth and well combined.
3. Stir in the pecan halves and chocolate chips gently, making sure they’re evenly distributed in the mixture.
4. Pour the filling into the pie crust, smoothing the top with a spatula.
5. Bake the pie for 50 minutes, but here’s a trick Mama Lu taught me: if the crust edges start to brown too quickly, cover them loosely with foil to prevent burning.
6. After 50 minutes, sprinkle the mini marshmallows evenly over the top of the pie and return it to the oven for another 5-8 minutes, until the marshmallows are toasted golden brown. Keep a close eye here; marshmallows can go from perfect to burnt in seconds.
7. Remove the pie from the oven and let it cool on a wire rack for at least 2 hours before slicing. This step is crucial for the filling to set properly.

I remember the first time I made this with my kids, their eyes wide as the marshmallows started to puff and brown. It was a small moment, but it felt like we were carrying on one of those porch-swing traditions, passing down a little sweetness and a lot of love.