Preheat the oven to 330°F. Fit the unbaked pie crust into a 9-inch pie dish and crimp the edges as desired.
Add the eggs to a large mixing bowl and beat until light and slightly foamy.
Add the all-purpose flour, granulated sugar, brown sugar, and salt. Mix until thoroughly combined.
Add the softened butter and vanilla extract. Beat until the mixture is smooth and creamy.
Fold in the semisweet chocolate chips until they’re evenly distributed throughout the filling.
Spoon the chocolate chip mixture into the prepared pie crust and gently smooth the surface.
Bake for 45–50 minutes, until the top is golden brown and set around the edges. The center can remain slightly soft.
If the crust edges begin browning too quickly, loosely cover them with strips of aluminum foil during the final portion of baking.
Transfer the pie to a wire rack and let it cool for at least 30 minutes before slicing. The filling will continue setting as it rests.
