In a medium bowl, combine flour and salt and mix well. Cut in chilled butter until mixture is in fine crumbs. Gradually add ice water until the pastry holds together. Form into a ball, flatten into a disk, and wrap tightly in plastic wrap. Chill for at least 1 to 2 hours.

Roll out chilled crust on a lightly floured surface into a 13-inch circle. Fit crust into an ungreased 9-inch pie plate, form a high-standing rim, trim excess, and flute rim decoratively. Chill crust for at least 10 minutes.

Preheat oven to 400°F (205°C). Thoroughly prick chilled crust all over with a fork. Bake for 5 minutes, remove from oven, and cool completely on a rack.

Break up pecan halves and sprinkle evenly on the bottom of the cooled pie shell.

Beat eggs in a small bowl, add espresso powder, and let stand for at least 10 minutes, beating occasionally to dissolve espresso.

In a medium bowl, cream softened butter, sugar, and vanilla until light and fluffy. Beat in cocoa and salt. Add egg/espresso mixture in thirds, beating after each addition. Stir in corn syrup until smooth and custard-like.

Pour mixture over pecans in pie shell, submerging any uncovered pecans. Let stand 2 to 3 minutes, pierce air bubbles with a toothpick or tip of a sharp knife.