In a large mixing bowl, combine sifted all-purpose flour, salt, and granulated sugar. Cut in cold, cubed unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until a dough forms. Shape the dough into a disk, wrap it in plastic wrap, and refrigerate for 30 minutes.

Preheat your oven to 350°F (175°C).

Once chilled, roll out the pie dough to a 9-inch round and press it gently into a pie pan. Prick the bottom with a fork and refrigerate again.

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

Pour the filling into the crust and bake for 50-60 minutes until set, with a slightly jiggly center.

Let the pie cool on a wire rack for at least 2 hours before serving.