In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Cut in the cold, unsalted butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, stirring until the dough forms a ball. Flatten into a disk, wrap it in plastic, and chill in the refrigerator for at least 30 minutes.

While the crust is chilling, preheat your oven to 350°F (175°C).

Once the dough has chilled, lightly flour your work surface and rolling pin. Roll the chilled dough out into a circle about 12 inches in diameter to fit a 9-inch pie pan. Carefully transfer the dough to the pie pan, pressing it gently into the edges. Prick the bottom with a fork to prevent bubbling while baking.

In a medium bowl, whisk together light corn syrup, brown sugar, and unsweetened cocoa powder until fully combined. Add the large eggs one at a time, whisking after each addition. Stir in the vanilla extract, followed by the pecan halves and semi-sweet chocolate chips, mixing until evenly distributed.

Pour the luscious filling into the prepared pie crust, ensuring the pecans and chocolate chips are evenly spread throughout. Slide the pie into the preheated oven and bake for 50 to 60 minutes.

Once baked, remove the Texas Chocolate Pecan Pie from the oven and allow it to cool on a wire rack for at least 2 hours. Slice and serve your pie, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for an extra delightful experience.