Sift together the flour, sugar, and salt in a large bowl.

Cut the butter into chunks and use a pastry blender or food processor to combine the flour and butter until mealy.

Add the ice water (about 60mL) and work the dough to form a smooth ball.

Cover in plastic wrap and refrigerate for 1 1/2 hours.

Roll dough out into a 13" circle, and place it in a 9" pie pan. Trim the edges and shape it to your liking. [See photos below.]

Freeze raw crust for 20 minutes.

Preheat the oven to 350°F. Spread the pecans on a pan and bake them for 12 minutes, stirring frequently. 

Place toasted pecans in a large bowl to cool and increase the oven temperature to 400°F.

Take the crust out of the freezer and cover it with buttered tin foil. Fill with pie weights or dried beans/rice.

Bake in the 400°F oven for 20 minutes. 

Turn off the oven and freeze the crust for another 15 minutes.

In a small pot, over medium heat, combine the chocolate and heavy whipping cream until a smooth texture is achieved.

Pour the chocolate mixture onto the crust and freeze for another 20 minutes.

Melt together the butter, dark brown sugar, golden syrup, and salt in a small pot (you're welcome to re-use the one from the ganache). Let this mixture simmer for several minutes until it thins out and darkens in color.

Next, add in the bourbon, vinegar, and vanilla extract. Pour this mixture over the toasted pecans and stir it all together!

Let it rest for 10 minutes before stirring in the eggs. [You need the eggs to hold the filling together, but you don't want them to curdle by stirring them into a mixture that's too hot.] 

Once your filling is completed, remove the crust from the freezer and pour it over the chocolate layer of the pie.

Bake the pie at 350°F for 45-50 minutes. The center of the pie should still look gooey, but it will set during cooling time.