In a large bowl, mix together flour, sugar, and salt. Cut butter into small cubes, then work butter into flour mixture using a pastry blender or large forks, until it resembles a corse meal.
Pour in heavy cream and 2 tablespoons ice water, then mix everything together using your hands. Work quickly as to not melt the butter. If dough is too dry, add in another tablespoon of water. Form dough into a disk and wrap with plastic wrap. Place in fridge for at least 1 hour, but up to 2 days.
roll the dough
Preheat oven to 375°F. Grease a large caste iron skillet plate with butter.
Over a large work surface, roll out your pie disk into a large circle big enough so that it will drape over the edges of your skillet. Fit it into the skillet by gently patting it onto the edges of the pan. Tuck the pie edges under themselves, then use your fingers to create a fluted pattern (you can look up online how to make it look extra pretty!). Place in fridge while you make your filling.
for the filling
In a medium bowl, whisk together the honey, brown sugar, cocoa powder, eggs, butter, salt, and vanilla extract. Fold in chocolate.
Scoop out a little over 1/2 cup of the filling into a smaller bowl. Pour the chopped pecans into the larger bowl and the whole pecans into the smaller bowl. Toss each to combine.
Pour the chopped pecans into the prepared pie pan, then place the whole pecans in concentric circles on top.
Bake the pie for 30 minutes, then remove it from the oven and place tin foil over it. Cook for an additional 10 minutes with the foil (this will help your center to cook while preventing the top from browning!)
Remove from oven and allow to cool for at least 2 hours in the fridge before serving!