1. Make the Crust
In a large mixing bowl, whisk together the flour, salt, and sugar. Add the cubed butter and use a pastry cutter or your fingertips to work it into the dry ingredients until the texture resembles coarse crumbs. Slowly drizzle in the ice water, stirring just until the dough starts to come together. Shape it into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes to firm up.

2. Heat the Oven
While your dough chills, preheat the oven to 350°F (175°C) so it’s ready when you are.

3. Roll and Prepare the Crust
On a floured surface, roll out the chilled dough into a circle large enough to line a 9-inch pie pan. Gently transfer it to the pan, trimming any overhang and pressing the dough into the edges. Use a fork to prick the bottom lightly — this helps prevent air bubbles during baking.

4. Mix the Filling
In a separate large bowl, combine the corn syrup, brown sugar, cocoa powder, and eggs. Whisk until the mixture is smooth and glossy. Stir in the vanilla extract, then fold in the pecan halves and chocolate chips until evenly distributed.

5. Assemble and Bake
Pour the chocolate-pecan mixture into your prepared crust, spreading it out evenly. Place the pie in the oven and bake for 50 to 60 minutes, or until the filling is mostly set but still has a gentle wobble in the center. (That’s how you know it’ll be perfectly gooey once cooled!)

6. Cool Before Serving
Transfer the baked pie to a wire rack and let it cool for at least 2 hours before slicing. This rest time allows the filling to fully set — trust me, it’s worth the wait.