Place the flour and salt in a large food processor and blitz until just combined.

Set the food processor to its lowest setting and add the butter piece by piece. Blitz until the mixture resembles a coarse meal.

With the food processor still running, stream in the cold water. Only use enough to prompt the dough to form.

Transfer the dough to a floured surface and flatten into a disc. Dust with flour and wrap in the plastic wrap. Chill the dough for 30 minutes.

After chilling, place the dough on a floured surface. Let sit for 15 minutes to soften slightly. Using a floured rolling pin, roll the dough out to a 1/4-inch thick.

Line a 9-inch pie plate with pastry. Trim and crimp the edges and return the pastry to the fridge. Let chill for 1 hour.

While the pastry is chilling, preheat the oven to 375F.

Place eggs, sugar and syrup in a large bowl and whisk to combine.

Place the chocolate and butter in a microwave-proof bowl and microwave in 30 second intervals until the chocolate is just melted. Give the mixture a quick stir to integrate the butter into the chocolate.

Pour the chocolate mixture into the egg mixture while whisking constantly. Add the wine, vanilla, and salt, and stir until smooth. Stir in the pecan pieces and pour the filling into the chilled pastry shell.

Decorate the surface of the filling with pecan halves. If desired, coat pecan halves with a little corn syrup and dust with gold luster.

Bake the pie for 45 minutes or until the pie is set but still a little jiggly in the center. Let the pie cool completely before slicing.