In a food processor, pulse the flour with the sugar and salt. add the butter and pulse until the mixture resembles coarse meal. Transfer to a bowl and stir in the ice water.

Knead the dough 2 or 3 times, then divide in half and pat each half into a 6-inch disk. Wrap the disk in plastic wrap and refrigerate for 1 hour.

On a lightly floured surface, roll out the pastry to an 11-inch round. Fit the pastry into a deep 9-inch pie plate. Trim the overhang to 1/2-inch, fold the edges under and crimp decoratively; refrigerate.

Filling:

Preheat oven to 375 F. Line the bottom of the oven with foil in case of spills. In a large bowl combine eggs, egg yolks, vanilla and salt. Whisk in the brown sugar and butter until smooth. Whisk in the corn syrup. Add pecans and chocolate to pie shell and pour the filling over. Press down to icoat them with syrup. Bake in the center of oven for 15 minutes.

Lower the oven temperature to 300F. and bake for 1 hour, or until the crust are golden and filling is puffed and beginning to crack around the edges; it should still be slightly jiggly. Let the pie cool on a rack then serve.

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