• Make the pie crust
• Place flour and salt in a large bowl and add the cubes butter. Toss to cover the butter with flour.
• Using a pastry cutter (or your hands), cut the butter into the flour until is the size of small peas.
• Sprinkle the water and use a rubber spatula to distribute the water evenly until you can press the mixture into a dough.
• Drop the mixture on a clean surface and use your hand to press it into a disk.
• Cover with plastic wrap and let cook for a minimum of 1 hour, preferably over night.

Par bake the pie crust

• Remove dough from the refrigerator and roll it into a 12" circle.
• Line the rolled dough on top of a 9" pie dish and press crimp the edges. Place back in the refrigerator while you warm up the oven.
• Preheat the oven to 425F and place a large baking pan lined with parchment paper at the bottom rack of the oven.
• When the oven is ready, remove the pie crust from the refrigerator and use a fork to prick the bottom and sides of the crust. Grease a large piece of aluminum foil , place it on top of the pie crust, and fill it with pie weights.
• Bake for 15-17 minutes then remove the pie weights and foil and bake for 3 minutes more.
• Remove from the oven and allow to cool while you make the filling.

Make the filling

• Bring the heavy cream to a boil then pour it over the chopped chocolate. Let set while it melts the chocolate for 2-3 minutes then mix until smooth.
• In a large bowl, place the melted butter, maple syrup, brown sugar, eggs, egg yolk, heavy cream, salt, cinnamon and extract and mix until smooth.
• Evenly spread the chocolate mixture on top of the pie crust then sprinkle the pecan halves.
• Pour the custard mixture and bake for 40-45 minutes at 375 over a baking pan.
• The pie is ready when the sides are firm and the middle is slightly jiggly.
• Remove from the oven and let cool completely before serving.