For the Pie Crust:

• Prepare the dough – In a food processor, pulse the flour and salt. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
• Add ice water – Gradually add 3-4 tablespoons of ice water, pulsing until the dough comes together.
• Chill the dough – Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
• Roll out the crust – On a lightly floured surface, roll the dough into a 12-inch circle and fit it into a 9-inch pie dish. Trim and crimp the edges as desired.
• Prebake the crust – Preheat the oven to 375°F (190°C). Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 12-15 minutes, then remove weights and bake for another 5 minutes until lightly golden. Let cool.

For the Filling:

• Preheat the oven – Set to 350°F (175°C).
• Prepare the pecans – Toast the pecans in a dry skillet over medium heat for 3-5 minutes until fragrant. Let cool.
• Melt the chocolate – In a heatproof bowl, melt the chocolate chips in short intervals in the microwave or over a double boiler. Let cool slightly.
• Mix the filling – In a large bowl, whisk together corn syrup, granulated sugar, brown sugar, eggs, melted butter, vanilla extract, and salt. Stir in the melted chocolate until smooth.
• Assemble the pie – Spread the toasted pecans in the cooled pie crust, then pour the chocolate filling over them.
• Bake the pie – Place in the oven and bake for 45-50 minutes, or until the center is set and slightly jiggly. If the crust browns too quickly, cover the edges with foil.
• Cool before serving – Let the pie cool completely before slicing.