Preheat the oven to 350 degrees. Roll the dough out into a round an inch or two larger than your 9-inch pie plate. Place the dough in the plate and decoratively crimp the edges. Place in the freezer for an hour.

Chop two cups of the pecans pretty finely, and set aside. The half cup of pecans is for decorating.

In a large bowl, lightly whisk the eggs and yolks. Add the two corn syrups, sugars, and salt. Whisk again. Add the bourbon and vanilla, and whisk. Combine the melted butter and cocoa powder in a small bowl, and add this mixture to the sugar and eggs. Whisk again to insure all of the filling ingredients are incorporated.

Scatter the two cups of chopped pecans on the bottom of your crust. Pour the filling over the nuts.

Decorate the top of the pie with the remaining 1/2 cup of nuts, gently resting them on the filling in a pattern.

Bake the pie for 45 to 55 minutes, rotating at the halfway point, until the filling is puffy and set, but the center still jiggles.

Let the pie come to room temperature before serving. The pie will keep, covered in plastic wrap and at room temperature, for up to three days.