Beat the softened butter using a mixer until fluffy. Add the cream, vanilla and yolks and mix by hand until the mixture comes together. Combine with the dry ingredients and mix gently by hand to combine.
Place the dough onto a piece of plastic wrap and flatten into a 9-inch disk. Wrap well and refrigerate until firm, at least 30 minutes.
Pour the filling into the pie shell over the pecans and chocolate. Lightly wrap the top of the pie in foil, covering all edges.
Bake on the center rack until the pie is set in the middle when gently shaken, 58 minutes. Let cool to room temperature before cutting, 15 to 20 minutes. Store at room temperature, covered with foil or plastic wrap, for up to 3 days.