Place flour, cocoa powder, sugar and salt in a large mixing bowl and stir well to combine. Add the butter and using a pastry blender, fork or fingers, gently work into the flour mixture until butter is the size of peas.

Add the water, one tablespoon at a time, and stir with a spatula until the dough comes together into a ball. Turn out dough onto plastic wrap and gently press out into a round disk. Wrap dough tightly, and place in the refrigerator to chill for at least 1 hour.

Roll the dough out into a large circle with about ⅛-inch thickness, and gently lay into a pie dish. Cut off excess dough, and crimp edges decoratively. Place the pie dish in the freezer for 20-30 minutes.

Preheat oven to 350°F.

Remove pie dish from the freezer, and line the base of the dish with a sheet of parchment and top with pie weights or dried beans to fill the dish. Place dish into the preheated oven and blind bake until crust is just set, about 15-20 minutes. Remove dish from the oven, remove parchment and pie weights, and set aside crust to cool slightly.

Meanwhile, place eggs and espresso powder in a large mixing bowl and whisk to combine. Add the brown sugar, light corn syrup, dark corn syrup, salt and melted butter, and whisk again until combined.

Gently fold in the pecans with a spatula.

Gently pour pecan filling into crust. Place dish back in the oven and bake until the center is just set and the internal temperature of the filling reaches 200°F, about 40-50 minutes.

Loosely cover pie crust edges with foil if they start to brown too quickly. Remove pie from the oven and allow to cool completely before cutting, about 2-3 hours.