Step 1
To Make Crust: In a medium bowl combine flour and salt and mix well. With two knives or a pastry blender cut in butter until mixture is in fine crumbs. Gradually add just enough ice water so that the pastry holds together. Form into a ball then flatten into a disk. Handle as little as possible. Wrap tightly in plastic wrap and chill for at least 1 to 2 hours.
Step 2
Roll out crust on lightly floured surface with lightly floured rolling pin. Turn crust over frequently and lightly re-flour work surface and rolling pin as necessary. Crust should be rolled into a circle about 13 inches in diameter. Fit crust into an ungreased 9 inch pie plate of heatproof glass; form a high-standing rim trimming excess from edges and pinching or fluting rim decoratively as desired.
Step 3
Preheat oven to 400 degrees F (205 C). Thoroughly prick crust all over with fork. Chill for at least 10 minutes while oven heats. Bake in preheated oven 5 minutes (crust will not brown). Remove to rack and cool completely before filling.
Step 4
Leave oven at 400 degrees F (205 C). Break up pecan pieces and sprinkle them evenly on the bottom of the cooled pie shell.
Step 5
To Make Filling: In a small bowl beat eggs to combine. Add espresso powder and beat to mix. Let stand at least 10 minutes beating occasionally to dissolve espresso.
Step 6
In a medium bowl cream softened butter sugar and vanilla until light and fluffy. Beat in cocoa and salt. Add egg/espresso mixture 1/3 at a time beating after each addition until smooth. Stir in corn syrup. This mixture will be like custard and it will be thick.
Step 7
Pour mixture slowly over pecans in pie shell. If any pecans do not get completely covered by the filling submerge them until they do. Let stand 2 to 3 minutes; with toothpick or tip of sharp knife pierce any remaining air bubbles (during this standing period pecans may rise to top of pie).
Step 8
Bake in preheated oven for 10 minutes. Reduce heat from 400 degrees F (205 C) to 350 degrees F (175 C) and bake 33 to 37 minutes longer (or until edges are cracked and risen but pie center still quivers slightly when pie is shaken gently). Do not over-bake! If pie begins to brown excessively cover top lightly with foil. Remove from oven; cool on rack before serving.