Place flour, salt and sugar in the bowl of a food processor and pulse to combine

Add the chilled and cubed butter and pulse until it looks like a course meal

Continue pulsing and slowly add water at a slow stream and process just until the dough comes together

Remove the dough from the food processor onto a lightly floured work space and knead the dough until fully combined

Form a disc with the dough and wrap the dough in plastic wrap and refrigerate for 30 minutes 

Roll out the pie dough on a lightly floured surface to ⅛ inch thick

Transfer the dough to a 9 inch deep dish tart pan or deep dish pie pan and gently press the dough to take the shape of the pan

Leave approximately 1 inch of dough hanging over the edge, cutting the remainder of the dough off by pressing down on the edge of the tart pan to create a smooth and even cut

Preheat the oven to 350 degrees F

In a large mixing bowl, whisk together the light brown sugar, melted butter and salt until smooth 

Add the eggs, corn syrup and vanilla extract and continue whisking until fully combined

Sprinkle the chocolate chips on the bottom of the tart followed by the pecan halves 

Place the Deep Dish Chocolate Pecan Tart in the oven and bake for 55-60 minutes or until the top becomes a dark golden color, the filling starts to slightly puff up and only the very center has a slight jiggle.  

Remove the tart from the oven and allow it to cool for one hour at room temperature  and refrigerate for one to two hours to allow the center of the pecan tart to set  

Once you are ready to serve, remove the pie from the refrigerator and allow it to come back to room temperature 

Serve and Enjoy!