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.
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.