For the Crust:

1. In a large bowl, mix together the flour, sugar, and salt. Add in the cubed butter and toss to coat.
2. Using a pastry cutter, work the butter into the flour until the mixture is coarse with pea-sized bits of butter.
3. Slowly fold in the ice water with a spatula until a shaggy dough forms. Knead gently until it comes together into a ball.
4. Flatten the dough into a disk, wrap in plastic wrap, and refrigerate for at least 2 hours (up to 24 hours).
5. Remove from fridge 15 minutes before rolling. Roll the dough out on a floured surface to a 16-inch circle, about 1/4 inch thick.
6. Fit the dough into a 10-inch pie pan, trimming and crimping the edges. Chill for at least 1 hour.

For Par-Baking the Crust:

1. Preheat oven to 375°F (190°C). Line the crust with parchment and fill with pie weights or dried beans.
2. Bake in the lower third of the oven for 22 minutes. Remove weights and parchment; prick the crust with a fork.
3. Return to oven for another 18 minutes, or until lightly golden. Cool on a wire rack. Reduce oven to 350°F (175°C).

For the Brownie Filling:

1. Whisk together flour, cocoa powder, and salt. Set aside.
2. In a saucepan, melt butter and chocolate over low heat, stirring until smooth.
3. Transfer to a mixing bowl and whisk in sugar, eggs, espresso powder, vanilla, and oil until smooth.
4. Fold in the flour mixture, then the chocolate chips. Spread evenly into the cooled, par-baked crust.
5. Bake for 32 minutes, or until the top is firm. Cool at least 30 minutes before adding pecan topping.

For the Pecan Pie Topping:

1. In a large skillet over medium heat, melt 6 tablespoons (84g) of butter. Add pecans and toast 3–4 minutes.
2. Reduce heat to low and stir in corn syrup, brown sugar, cinnamon, nutmeg, salt, bourbon, vanilla, and remaining butter.
3. Cook, stirring constantly, until thickened, about 3 minutes. Pour over cooled brownie pie.
4. Let topping set for 5 minutes before slicing. Serve with vanilla ice cream if desired.