In a large bowl, combine light corn syrup, dark corn syrup, white sugar, dark brown sugar, and vanilla extract.
Stir well to combine.
Mix flour into the melted butter until flour has dissolved.
Stir into the sugar mixture.
Stir in unsweetened cocoa
Stir in beaten eggs until combined.
Pour the filling into the pie crust.
Cover the top with toasted pecans.
Bake for 45 minutes to an hour.
Remove from oven and let cool until set.
Serve and enjoy.
Video
Notes
~TIPS~ Center will be jiggly but will firm as it cools. Some time in the fridge will help it set faster. Be careful not to burn the pecans when toasting!