Preparation Steps

• In a food processor, combine the flour and salt. Add the cold butter cubes and pulse until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, pulsing until the dough just comes together. Shape into a disk, wrap in plastic, and refrigerate for at least 30 minutes.
• Preheat oven to 350°F (175°C). Roll out the dough on a floured surface to fit a 9-inch pie dish. Transfer to the dish, trim edges, and flute. Prick bottom with fork and line with parchment paper. Fill with pie weights or dried beans and bake for 15 minutes. Remove weights and parchment, then bake 5–10 minutes more until lightly golden. Cool completely.
• In a medium saucepan, combine brown sugar, granulated sugar, chocolate chips, and heavy cream. Cook over low heat, stirring constantly, until the chocolate is melted and the mixture is smooth. Remove from heat.
• In a bowl, whisk together eggs, vanilla, and salt. Slowly pour the warm chocolate-sugar mixture into the eggs, whisking continuously to temper the eggs.
• Pour the filling into the pre-baked pie crust. Arrange pecan halves evenly on top in concentric circles.
• Bake at 350°F (175°C) for 45–50 minutes, or until the center is set but still slightly jiggly. Let cool completely before serving.