For the pie crust: Place the flour, salt and cubed butter in the bowl of a food processor. Pulse 3-4 times until the butter is distributed and pea-sized pieces are visible. Pulse while adding the ice cold water through the processor’s feeding tube. The dough should come together with several pulses and form a ball to one side of the bowl.
Lightly flour a work surface and rolling pin. Roll the pie crust to 12-inches for a 9-inch pie, or 14 inches for an 11-inch tart pan. Fit the dough inside the pan and turn the overhanging dough under; crimp the edges as desired. Refrigerate the pie crust while you prepare the filling.
Preheat the oven to 350°F
Beat together the eggs, honey, brown sugar, butter, espresso powder and cinnamon in a medium bowl using an electric mixer. Stir in the chopped chocolate and pecans. Place the pie crust-lined pan on a baking sheet and carefully pour the pecan filling on top of the crust. Transfer the pan to the oven and bake for 45- 50 minutes until the filling is puffed and set. Insert a knife near the center of the pie; it should come out clean when the pie is done.
Cool the pie in the pan on a wire rack. Cover and chill for 2 hours. Serve with whipped cream and a pinch of cinnamon on top.