In the bowl of a food processor, place the flour, salt and sugar. Pulse for a few seconds. Add the butter and pulse for a few seconds at a time, until the mixture has a grainy texture. Add the ice water and vinegar. Pulse again a few seconds at a time, adding a little water if necessary, until the dough begins to form a ball. Remove the dough from the food processor. Shape into a ball with your hands.
Roll the dough and line a 23-cm (9-inch) pie plate. Refrigerate for 30 minutes.
With the rack in the middle position, preheat the oven to 190 °C (375 °F).
In a saucepan, melt the butter. Add the corn syrup and brown sugar. Warm up and remove from the heat. Add the chocolate and stir until completely melted. Whisk in the eggs.
Pour the filling into the cooled pie crust. Sprinkle with the pecans.
Bake for about 45 minutes. Let cool to room temperature and serve.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.