In a food processor, combine the flour, cocoa, sugar and salt until blended. Add the butter and shortening and combine until mixture resembles coarse crumbs, about 5 seconds.Add the egg and water and process until the dough forms a ball (just a couple of seconds).

Place the dough on a floured surface and roll out to fit into a 9 inch tart pan. Once rolled, place into a prepared tart pan, pressing up the sides of the pan.

Bake in a 350° preheated oven for 20 minutes. Remove from the oven and set aside until needed.

Keep oven at 350°F. Spread pecans on a rimmed baking sheet and toast 8-10 minutes. Remove and set aside to cool.

In a small saucepan over low heat, met butter and chopped chocolate, stirring until smooth; cool.

In a large bowl, whisk together cooled chocolate-butter mixture, corn syrup, eggs, sugar, cocoa powder, whiskey and salt. Pour the mixture into the prepared crust. Arrange pecans over filling.

Place the pie pan on a large rimmed baking sheet. Bake until the filling is just set when the pan is jiggled (30 minutes). Cool completely and serve with whipped cream or vanilla ice cream.