In a large bowl, combine 1 ½ cups of all-purpose flour, ¼ teaspoon of salt, and 2 tablespoons of granulated sugar. Cut in ½ cup of cold, unsalted butter until the mixture resembles coarse crumbs. Gradually add 3–4 tablespoons of ice water, mixing until a dough forms. Shape the dough into a disk, wrap it in plastic, and chill it in the refrigerator for 30 minutes to ensure it’s firm.

While the dough is chilling, preheat your oven to 350°F (175°C). Have your 9-inch pie pan ready.

Once the dough has chilled, remove it from the refrigerator and place it on a lightly floured surface. Roll the dough to a ⅛ inch thickness, then transfer it to the pie pan.

In a medium bowl, whisk together 1 cup of light corn syrup, ½ cup of brown sugar, and ⅓ cup of unsweetened cocoa powder until smooth. Add 3 large eggs and 1 teaspoon of pure vanilla extract, mixing until well combined. Fold in 1 cup of pecan halves and ½ cup of semi-sweet chocolate chips.

Pour the prepared filling into the chilled pie crust and bake for 50-60 minutes. The edges should be set while the center remains slightly jiggly.

Remove the pie from the oven and let it cool on a wire rack for at least 2 hours. Once cool, slice and serve warm or at room temperature.