In a large mixing bowl, whisk together the all-purpose flour, salt, and granulated sugar until well combined. Cut in the cold, cubed unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually stir in the ice water, mixing until a dough forms. Shape it into a ball, wrap it in plastic, and chill for at least 30 minutes.

While the dough is chilling, preheat your oven to 350°F (175°C). Prepare your pie pan by lightly greasing it or lining it with parchment paper.

After the dough has chilled, sprinkle a floured surface with a little flour. Roll out the dough to about 1/8 inch thick to fit your 9-inch pie pan. Carefully transfer the rolled dough into the pan, pressing it against the sides and bottoms. Prick the bottom of the crust with a fork to prevent bubbling during baking.

In a large mixing bowl, combine the light corn syrup, brown sugar, and unsweetened cocoa powder. Whisk in the large eggs until the mixture is smooth. Stir in the vanilla extract, followed by the pecan halves and semi-sweet chocolate chips.

Pour the pecan and chocolate filling into the prepared crust, spreading it out evenly. Place the pie in your preheated oven and bake for 50-60 minutes.

Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 2 hours before serving.