Beat the eggs in a large bowl. Add the sugar, flour, salt, butter, and honey and mix well.
Add the walnuts and chocolate chips, stirring to combine.
Pour into unbaked pie shell and bake for 45 to 60 minutes* until deep golden brown and firmer (though center will still move some).
Cool on a wire rack completely before serving, preferably 8 hours or day before serving.
*The longer you cook the pie, the less caramel-like the center will be. We like it oozing, so I make sure it still jiggles, which is about the 60-minute mark in our oven. If cooked until firm, it will have a chewy, cookie-like texture, not a pecan-pie texture.