In a food processor, combine 1 ½ cups of all-purpose flour and ½ teaspoon of salt, pulsing until well mixed.

Add ½ cup of cold, unsalted butter and blend until the mixture resembles coarse crumbs.

In a small bowl, whisk together 1 beaten egg, 1 tablespoon of vinegar, and 2 to 4 tablespoons of cold water.

Gradually mix the wet ingredients into the flour mixture until a dough forms.

Knead gently, wrap in wax paper, and refrigerate for 20 minutes or freeze overnight for best results.

Preheat your oven to 350°F (175°C).

In a saucepan over low heat, combine 1 cup of brown sugar, ½ cup of unsalted butter, and 1 cup of chocolate chips, stirring until melted and smooth.

Remove from heat and let it cool slightly.

In a separate bowl, whisk together 3 large eggs, 1 cup of dark corn syrup, 1 teaspoon of vanilla extract, and a pinch of salt.

Incorporate the cooled chocolate mixture and fold in 1 ½ cups of chopped pecans.

Pour the filling into the prepared pie crust, decorate the top with whole pecans, and cover the edges with aluminum foil.

Bake for 45 minutes, then remove the foil and bake for an additional 10-15 minutes until the filling is set.

Let it cool on a wire rack for at least 10 minutes before serving.

Serve warm with vanilla ice cream or whipped cream.