If time allows, place all of the ingredients in the freezer for 5-10 minutes. Remove the ingredient from the freezer. Sift all of the dry ingredients together, then cut in the butter either with a pastry blender or a food processor.
When the butter is the size of peas, add 3 tablespoons of ice water. If the dough is too dry, add up to one more tablespoon of water, a teaspoon at a time. Place the pie dough on a sheet of plastic wrap and press it into a disc shape. Cover the dough with the plastic wrap and refrigerate for at least 30 minutes.
Pie Shell Preparation
Lightly grease a 9-inch pie pan that is at least 2 inches deep. Remove the dough from the refrigerator and roll it out into a circle on a large floured surface. Make sure you move the dough around and use a bench scraper when needed. Roll it until the circle is about 13 inches wide. Starting at one edge, roll the dough around the rolling pin and gently lay it over the prepared pie pan. Gently press the dough into the bottom and sides of the pan. Trim around the pie crust so that it overlaps the edge by one inch all the way around. Tuck the edges up and under and flute them. Chill the pie shell in the freezer for 10 minutes.
Remove the pie shell from the freezer and gently press a fork all over the bottom of the crust. Place parchment paper over the chilled pie crust. Fill the pie weights or dried beans. Bake the pie crust at 350 degrees for 10 minutes. Remove the pie shell from the oven and allow it to cool while you prepare the filling.
Dark Chocolate Pecan Pie Filling
Place the butter in a medium saucepan and melt over medium heat. When the butter is melted, add the sugar and stir until smooth. Remove the pan from the heat and whisk in the corn syrup, eggs, vanilla, and salt.
Place the pie shell onto a rimmed baking sheet. Sprinkle the dark chocolate chips evenly over the bottom of the crust and spread the pecans over the chocolate. Pour the corn syrup mixture over the pecans and place the baking sheet into the oven to bake at 375 degrees for 50-60 minutes until the filling is set. Cover the edges of the crust with foil for the last 10-15 minutes so that it doesn’t burn while the filling sets up.