Chocolate Pecan Slab Pie

Chocolate Pecan Slab Pie Pie Crust 2 1/2 cups unbleached all-purpose flour 3/4 cup Dutch process cocoa 1/2 teaspoon salt 1 1/4 cups (20 tablespoons) cold unsalted butter cut into pieces I cut it into square shape pieces about half the size of dice 7 to 9 tablespoons ice water Filling 3 1/2 cups pecan halves 1 1/2 cups semi-sweet chocolate chips 6 large eggs 1 1/4 cups packed light brown sugar 1 cup light corn syrup 1/2 teaspoon salt 2 teaspoons vanilla extract Whisk together flour, coca powder, and salt in a large bowl. Add butter and use your fingers or a pastry blender to work the butter in until there are no pieces larger than a pea. Make a well in the center. Add 6 tablespoons of ice water and work it into the flour with a fork. Add more water until the dough is wet enough to hold together when you take a handful and squeeze it. You want to add as little water as possible so stop adding water when there is just enough to form a dough. Pat dough into a rectangle and wrap in plastic. Refrigerate for at least 1 hour and up to 24 hours. Preheat oven to 425 degrees. Line an 18x13-inch pan with parchment paper. Roll dough out on a lightly floured surface util it is about 2 inches longer and wider than the pan. Roll dough up on rolling pin and place it in prepared pan. Trim dough even with edge of pan, saving any scraps to patch holes in the crust. Refrigerate dough for 15 minutes. Place a piece of parchment paper on top of dough and then set a 9x13-inch pan on top of parchment paper. Place in oven for 15 to 17 minutes. Remove pan and parchment paper and return to the oven for 2 to 3 minutes. Let cool. Scatter pecans and chocolate chips evenly across the dough. In a medium bowl, whisk together eggs, corn syrup, brown sugar,salt and vanilla. Pour mixture over pecans and chocolate chips. Bake for 25 to 28 minutes. It should be just a little jiggly in the center. Let cool completely before slicing.