Mix 1 and 1/4 cups of all-purpose flour, 1/4 teaspoon of salt, and 2 tablespoons of granulated sugar in a large bowl. Cut in 1/2 cup of cold, cubed unsalted butter until resembling coarse crumbs. Gradually add 4-6 tablespoons of ice water, mixing until the dough comes together. Form into a disk, wrap in plastic, and chill for 30 minutes.

Preheat your oven to 350°F (175°C).

Roll out the pie dough on a floured surface to fit a 9-inch pie pan, about 1/8 inch thick. Transfer to the pie pan, trim excess, prick the bottom with a fork, and chill again.

In a bowl, whisk together 1 cup of light corn syrup, 3/4 cup of brown sugar, and 1/3 cup of unsweetened cocoa powder until smooth. Add 3 large eggs and 1 teaspoon vanilla extract, mixing well. Fold in 1 cup of pecan halves and 1/2 cup of semi-sweet chocolate chips.

Pour the filling into the chilled pie crust and bake for 50-60 minutes until edges are set but center is still jiggly. Let cool for at least 2 hours on a wire rack.

Slice the pie and serve with vanilla ice cream or whipped cream if desired.