To make pastry: place the flour, salt, and sugar in the bowl of a food processor fitted with the metal blade and pulse a couple times until blended. Add the butter to the flour and pulse until the mixture resembles small peas. Pour 5 Tablespoons of ice water on top of the flour mixture and pulse about 10 times. Avoiding the blade, carefully grab a small handful of dough and squeeze together. If the dough holds together without crumbling, it’s ready to be formed into a disc. If it’s too dry, pulse in another few teaspoons of ice water until the dough holds together.

Transfer dough to a piece of plastic wrap and flatten dough into a rectangle shape. Wrap the dough in plastic wrap and refrigerate at least 30 minutes at which point it will be ready to roll out. Or you can keep the dough refrigerated for 2-3 days, or in the freezer, well wrapped for 2-3 months. (Wrap in plastic wrap and place in a ziploc bag. Defrost in the refrigerator.) If dough has been chilled for more than 2 hours, allow to sit on the countertop a few minutes before rolling.

Preheat the oven to 350 degrees F when ready to make the pie.

On a lightly floured surface or between two large, floured pieces of plastic wrap, roll out dough to a 17-by-12-inch rectangle, trimming excess dough. Fit into a 15-by-10-inch rimmed baking sheet, pressing into corners (pastry will hang over sides). Crimp crust by pinching the edges with your finger and knuckle. Or with the tines of a fork. Chill while assembling the filling.

Prepare pecan filling: place the eggs, sugar, salt, brown rice syrup, vanilla, bourbon and butter in a bowl and mix to combine. Stir in the chopped pecans.

Pour the filling into your prepared pastry and sprinkle evenly with the chocolate pieces. Arrange pecan halves in a decorative pattern on top. Bake for 35-45 minutes or until filling is just set. Allow the pie to cool completely before serving. I like to make this at least one day ahead and refrigerate it.