In a large mixing bowl, combine all-purpose flour, salt, and granulated sugar. Use a pastry cutter to cut in chilled unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough forms a disk. Wrap it in plastic wrap and chill in the refrigerator for 30 minutes.

While the dough is chilling, preheat your oven to 350°F (175°C). Prepare your pie pan by greasing it lightly with butter or cooking spray for easy removal later.

After chilling, remove the dough from the refrigerator and let it sit at room temperature for about 5 minutes. On a floured surface, roll out the dough into a circle about 12 inches in diameter. Carefully transfer it to your prepared pie pan, pressing it into place and pricking the bottom with a fork.

In a mixing bowl, whisk together light corn syrup, brown sugar, and unsweetened cocoa powder until well blended. Add in large eggs and vanilla extract, mixing until the batter is smooth and glossy. Fold in pecan halves and semi-sweet chocolate chips.

Pour the chocolate pecan filling into the prepared pie crust, gently spreading it for even distribution. Bake for 50-60 minutes, until the edges are set and the center has a slight jiggle.

Once baked, carefully remove the Texas Chocolate Pecan Pie from the oven and allow it to cool on a wire rack for at least 2 hours before slicing.