Combine the all-purpose flour, salt, and granulated sugar in a large mixing bowl. Cut in the cold, cubed unsalted butter until the mixture resembles coarse crumbs.

Gradually add cold ice water, one tablespoon at a time, until the dough begins to come together. Form the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.

Preheat your oven to 350°F (175°C). Make sure it's fully preheated before proceeding.

Roll out the chilled dough to fit a 9-inch pie pan, aiming for about 1/8-inch thickness.

Transfer the dough to the pie pan, press gently to fit, and prick the bottom with a fork.

Whisk together the light corn syrup, brown sugar, cocoa powder, and large eggs until smooth. Stir in the vanilla extract, then fold in the pecan halves and chocolate chips.

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

Remove from oven and let cool on a wire rack for at least 2 hours before slicing.