To prepare the crust, combine flour and salt in a food processor and pulse.

Add the chilled butter, pulsing until pea-sized lumps form.

Gradually add ice water, one tablespoon at a time, until the dough holds together.

Gather the dough into a ball, flatten it into a disk, wrap in plastic, and refrigerate for at least 1 hour (or up to 2 days).

Once chilled, roll the dough out on a floured surface to a 12-inch circle.

Place it in a 9-inch pie plate, crimping the edges after trimming the excess.

Prick the base with a fork and chill for another 30 minutes.

Preheat your oven to 375°F.

Line the crust with foil and fill with pie weights or beans. Bake for 25 minutes, then remove the foil and bake for an additional 5 to 10 minutes until lightly golden.

Lower the oven temperature to 350°F. Toast the pecans on a baking sheet for about 8 to 10 minutes, shaking the pan occasionally. Let them cool.

For the filling, melt the butter and chopped chocolate gently in a small saucepan over low heat until smooth; allow to cool.

In a large bowl, combine the cooled chocolate-butter mixture with corn syrup, eggs, sugar, cocoa powder, bourbon, and salt.

Pour this filling into the prepped crust, topping it with the toasted pecans.

Bake the pie on a baking sheet until the filling is set but still jiggles slightly, about 30 to 40 minutes.

Allow the pie to cool thoroughly on a wire rack before slicing. Enjoy a slice with vanilla ice cream for a special treat!