In a large mixing bowl, combine all-purpose flour, salt, and granulated sugar until well blended. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually stir in ice water until the dough holds together; form it into a disk, wrap in plastic, and chill in the refrigerator for 30 minutes.

While the dough chills, preheat your oven to 350°F (175°C). Prepare your baking sheet to catch any drips during baking.

Roll the chilled dough out into a circle about 12 inches in diameter. Fit the dough into a 9-inch pie pan, prick the bottom with a fork, and chill for an additional 10 minutes.

In a large mixing bowl, whisk together the light corn syrup, brown sugar, cocoa powder, and eggs until smooth. Stir in the vanilla extract, pecan halves, and chocolate chips.

Pour the filling into the prepared pie crust and bake for 50-60 minutes until the edges are set and the center is slightly jiggly.

Once baked, cool the pie on a wire rack for at least 2 hours before slicing.