In a large mixing bowl, combine 1 ¼ cups all-purpose flour, ½ teaspoon salt, and 1 tablespoon granulated sugar. Use a pastry cutter to work in ½ cup cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add up to 4 tablespoons of ice water, mixing gently until the dough comes together. Shape it into a disk, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.

While the crust chills, preheat your oven to 350°F (175°C).

After chilling, lightly flour your work surface and roll out the dough into a circle about 12 inches in diameter. Fit the rolled dough into a 9-inch pie pan, pressing gently to adhere.

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

Pour the filling into the chilled pie crust, spreading it evenly. Bake for 50-60 minutes.

Once baked, let it cool on a wire rack for at least 2 hours. Serve warm with vanilla ice cream or chilled with whipped cream.