Preheat the oven to 350 degrees Fahrenheit.
Roll the pie crust out onto a lightly floured surface until it is about 12inches around, and 1/8inch thick.
Transfer the pie crust into a 9inch pie plate, into the bottom and edges. Crimp the edges with your fingers or a fork. Place it in the fridge until you're ready to pour the batter in.
Whisk together the butter and sugar in a medium sized bowl until combined.
Add in the eggs and vanilla extract and beat for another minute until the color lightens a bit.
Add in the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients.
Fold in 1/2 cup of the chocolate chips.
Pour the batter into the prepared pie crust.
Sprinkle the remaining heaping 2 TBS of chocolate chips over the top of the batter.
Bake the pie for 30 to 40 minutes until a toothpick can be inserted and comes out with a few moist crumbs. (Cover the pie crust with foil if it starts to get too brown).
Let the brownie pie cool in the pan for 15 to 20 minutes, then slice into it and serve. (Or let it sit for an hour to have the brownies set more).