In a large bowl, whisk together flour, sugar, and salt.

Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix.

Form the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.

On a lightly floured surface, roll out the dough to a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges.

Prick the bottom of the crust with a fork.

Freeze the crust for 15 minutes.

Preheat your oven to 375°F (190°C).

In a large bowl, whisk together the eggs, granulated sugar, corn syrup, melted butter, and vanilla extract until well combined.

Stir in the chocolate chips and pecan halves.

Pour the filling into the prepared pie crust.

Bake for 20 minutes at 375°F (190°C).

Reduce the oven temperature to 350°F (175°C) and bake for an additional 30-35 minutes, or until the center is set and the crust is golden brown. If the crust edges start to brown too quickly, cover them with foil.

Let the pie cool completely on a wire rack before slicing and serving.