To make the pastry, in a large bowl combine flour, ground pecans, the 1 tablespoon sugar, and the salt. Add the butter and mix with a pastry blender until the mixture resembles coarse bread crumbs. Sprinkle in the ice water, tossing the mixture with a fork until it is just combined. Squeeze a small amount of dough together; if it is too crumbly, add more ice water, 1 tablespoon at a time. (Do not allow dough to become too wet or sticky.) When dough comes together in a ball, wrap tightly in plastic wrap and refrigerate for at least 30 minutes.

On a lightly floured surface, roll dough into a 12-inch circle. Carefully roll circle of dough around rolling pin, then unroll it on top of a 9-inch pie plate, gently pressing it around the insides of plate. Trim excess dough, leaving 1/4 inch overhang. Place the pie pan on a sturdy baking sheet.

Preheat the oven to 350 degrees F. To make the filling, melt the butter and chocolate in a double boiler; remove from heat and let cool. Beat the eggs with an electric mixer on high speed until frothy. Set the mixer on low speed and gradually add the sugar. Stir in the syrup, vanilla, bourbon, salt, and the melted chocolate mixture.

Arrange the pecans on the bottom of the pastry and carefully pour the egg mixture over them. Bake about 45 minutes, until the filling is set and slightly puffed. A thin knife stuck in the center of the pie should come out clean when done. Transfer the pie to rack and cool completely before cutting. Serve with whipped cream.