Combine flour, salt, and sugar in a food processor. Pulse 2-3 times to mix thoroughly. Add cold butter cubes and pulse 8-10 times until mixture resembles coarse crumbs with pea-sized butter pieces. Gradually add ice water one tablespoon at a time, pulsing after each addition until dough just comes together. Shape dough into a disk, wrap in plastic wrap, and refrigerate for 30 minutes. Roll out chilled dough into a 12-inch circle (⅛-inch thick) and transfer to 9-inch deep-dish pie pan. Trim excess dough leaving 1-inch overhang, fold under, and crimp edges decoratively. Prick bottom with fork, line with parchment paper, fill with pie weights, and refrigerate 15 minutes. Blind bake crust at 375°F for 15 minutes, remove weights and parchment, bake 5 more minutes. Cool and reduce oven to 350°F. Whisk together corn syrup, sugar, and melted butter in a large bowl until smooth and glossy. Add beaten eggs slowly while whisking constantly to create a smooth filling. Stir in vanilla extract, bourbon, salt, and cocoa powder until fully dissolved and uniform in color. Fold in chocolate chips, reserving 2 tablespoons for topping. Arrange 1½ cups pecan halves evenly on bottom of pre-baked crust. Pour chocolate filling over pecans, using a spoon to ensure pecans are coated. Arrange remaining ½ cup pecans decoratively on top and sprinkle with reserved chocolate chips. Place pie on baking sheet and bake at 350°F for 50-55 minutes until edges are set but center still jiggles slightly. Tent edges with foil if browning too quickly during last 20 minutes of baking. Cool completely on wire rack for at least 2 hours before slicing to allow filling to set properly.