To prepare the crust, combine the flour, ground pecans, sugar and salt in the bowl of a food processor. Add the butter and pulse until the mixture resembles coarse crumbs. While the machine is running, drizzle in the ice water and process until the dough forms a ball. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.

Once the dough is chilled, roll out on a well floured surface into a 12 inch circle.

Transfer the dough into a pie pan and crimp the edges. Chill the dough while making the filling.

Preheat the oven to 350 degrees.

To prepare the filling, melt the butter and chocolate in a small saucepan over medium-low heat. Remove from the heat and allow to cool.

Beat the eggs in a large mixing bowl with a whisk until frothy, and then add in the sugar. Stir in the syrup, vanilla, bourbon, salt and the melted butter-chocolate mixture until well blended.

Arrange the pecans on the bottom of the pie crust and carefully pour in the egg mixture.

Bake, on a parchment-lined sheet tray, until the filling is set and slightly puffed, about 45 minutes.

Allow to cool and serve room temperature.