In a large bowl, combine 2 1/2 cups of all-purpose flour, 2 tablespoons granulated sugar, and 1/2 teaspoon salt. Add in 1 cup of high-quality unsalted butter, cubed, and toss to coat the butter with the flour. Using a pastry cutter, cut the butter into the flour until the mixture resembles coarse meal, with pea-sized pieces of butter. Gradually fold in 1/3 cup of ice water using a silicone spatula, adding more ice water if needed, just until a shaggy dough forms. Turn the dough out onto a clean surface and gently knead it until it comes together in a ball. Flatten the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 2 hours or up to 24 hours.

Remove the pie dough from the refrigerator 15 minutes before rolling to let it soften slightly. Lightly flour a rolling pin and clean work surface. Roll out the dough from the center, rotating as you go, until it's about 16 inches in diameter and 1/4 inch thick. Carefully fold the dough in half, transfer it to a 10-inch pie pan, and unfold it. Gently fit the dough into the pan, ensuring there are no gaps or air bubbles. Trim the overhang to 1 1/2 inches, roll it underneath, and crimp the edges. Cover lightly with plastic wrap and refrigerate the crust for at least 1 hour. When ready, preheat the oven to 375°F. Line the crust with scrunched parchment paper and fill with pie weights. Bake on the lower rack for 22 minutes, then remove the weights and parchment. Prick the base with a fork, return to the oven, and bake for another 18 minutes, until the bottom is lightly golden brown. Remove from the oven and cool on a wire rack. Reduce oven temperature to 350°F. I always make sure to chill the crust well before baking for the flakiest results.

In a medium bowl, whisk together 1/2 cup all-purpose flour, 1/4 cup unsweetened cocoa powder, and 1/2 teaspoon salt. In a medium saucepan over low heat, melt 6 tablespoons unsalted butter with 2 ounces of chopped semi-sweet chocolate, stirring frequently. Transfer the melted mixture to a large mixing bowl, then whisk in 3/4 cup granulated sugar, 1 large egg, and 2 large egg yolks until well combined. Whisk in 1 teaspoon vanilla extract, 1 teaspoon instant espresso powder, and 2 tablespoons neutral oil. Fold in the flour mixture just until combined, then fold in 3/4 cup semi-sweet chocolate chips.

Pour the prepared brownie filling into the partially baked pie crust from Step 2, spreading it evenly. Bake in the lower third of the preheated 350°F oven for about 32 minutes, until the top is set and the crust is golden brown. Remove from the oven and place on a wire rack to cool for at least 30 minutes (or up to 6 hours) before topping.

While the brownie pie cools, prepare the pecan topping. In a large skillet over medium heat, melt 6 tablespoons of the unsalted butter. Add 2 cups pecan pieces and toast, stirring frequently, for 3 to 4 minutes until fragrant. Reduce the heat to low and add 3/4 cup light corn syrup, 1/2 cup packed dark brown sugar, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon fine sea salt, 2 tablespoons bourbon or dark rum, 1 teaspoon vanilla extract, and the remaining 2 tablespoons unsalted butter. Stir constantly until all the butter has melted and the mixture turns into a thick syrup, about 3 minutes. For extra flavor, I sometimes add a pinch more sea salt to this topping.

Spoon the hot pecan topping over the cooled brownie pie layer and spread evenly. Let the topping set for 5 minutes. Slice and serve the pie, preferably with a scoop of vanilla ice cream for the ultimate experience.