Preheat oven to 350 degrees.  

Make the graham cracker crumbs by pulsing them in a food processor.

Place the cookie crumbs and sugar into a bowl. Add the melted butter and combine it well with a spatula.

Using your hands, transfer the dough mixture into a large cast iron skillet. Distribute the dough evenly over the bottom and up the sides, but do not spread on top of the rim. Try to make the depth of the crust even on the sides and the bottom. Press in firmly!

Bake the crust for 5 to 10 minutes until the edges start to brown. Remove from the oven and set aside to cool.

In a double boiler, melt chocolate, stirring occasionally, until smooth, 2 to 3 minutes. For a shortcut, you can melt chocolate in microwave. Set aside.

In a medium bowl, stir together (do not whisk) eggs, corn syrup, sugar, vanilla, and salt. Stirring constantly, gradually add melted chocolate.  Pour filling into prepared crust; place skillet on a rimmed baking sheet. Arrange pecans in one even layer over filling.

Bake just until set (filling should jiggle slightly when pie plate is tapped), 50 to 60 minutes, rotating halfway through. Let cool completely on a wire rack, at least 4 hours (or up to overnight) before serving.