Preheat your oven to 350°F and position a rack in the center. Place the unbaked pie crust in a 9-inch deep-dish pie plate, crimp the edges, and set aside.

In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.

Add the eggs one at a time, whisking well after each, then stir in the vanilla extract.

Sprinkle the flour, baking powder, and salt over the wet mixture. Fold gently with a spatula until just combined—do not overmix.

Fold in the semisweet chocolate chips, milk chocolate chips, and nuts (if using) until evenly distributed.

Pour the batter into the prepared crust and spread evenly. Sprinkle mini chocolate chips on top if desired.

Bake for 35 to 45 minutes, until the edges are golden and set, and the center is puffed but still soft. If the crust browns too quickly, tent with foil during the last 10-15 minutes.

Let the pie cool on a wire rack for at least 30-40 minutes so the center sets and slices hold together.

Slice into wedges and serve warm or at room temperature, with ice cream or whipped cream if you like.

Store leftover pie covered at room temperature for up to 2 days, or refrigerate for longer storage and gently rewarm before serving.