Whisk together the flour, salt, and sugar with a fork.
Shred in the frozen butter and lightly toss in your dry mix to coat.
Add in the water (not the ice) starting with 1/4 cup. Still using your fork, stir to distribute moisture. Once you can convince a somewhat dry clump to stick together, dump the bowl out onto the counter.
Using a bench scraper, fold the crumbly mixture over onto itself until it is smooth and hydrated. Work quickly so it stays ice cold. If your dough gets warm, put it in the fridge for 10 minutes before continuing to fold it to shape.
Once you've achieved a mostly smooth surface (but the sides where you've folded may have cracked and show flaky layers), wrap in plastic wrap or beeswax food cloth. Rest in the fridge for 1 hour.
Roll out your dough to ⅛-inch thick, and fit into your pie plate. Trim and crimp the edges. Refrigerate until the filling is ready.
For the Pie Filling
Preheat your oven to 375ºF.
In a medium saucepan, brown 1 cup of butter until it's just past amber-colored, but not quite burnt. Transfer to a small bowl to cool to room temperature.
At the same time, in a small pan, toast your pecans until fragrant. Remove from heat, cool slightly, and chop.
Chop your chocolate as well and set aside with the pecans.
Then, in your large mixing bowl, beat your eggs until slightly thickened, foamy, and lemon-colored. Incorporate the sugars on low speed, and then fold in the flour and salt until just mixed in.
With the mixer on low, stream in the melted and cooled brown butter. Beat to combine.
Finally, fold in the chopped chocolate and pecans.
Pour the pie filling into your prepared pie crust.
Cover the crust with a shield or form a ring of aluminum foil and fold it down, loosely, over the crust to protect it from burning.
Bake your pie for 30 minutes with the shield on, and then another 30 minutes with the shield off.
Allow to cool for at least 1 hour before serving. Keep the leftovers covered in the fridge.
Reheat leftover slices for 10 to 15 seconds in the microwave if desired. Serve with a scoop of vanilla ice cream or whipped cream.