1large egg, beaten with 1 Tbsp water, for egg wash
Preheat oven to 350°F.
Rollout pie crust and ease into a 9-inch pie pan. Trim edges, creating decorative cutouts with trimmings if desired. Add decorative crimping or press with a fork to edge. Chill crust and decorative pieces in the freezer 10 minutes.
Spread melted chocolate over bottom of crust, then chill an additional 10 minutes or until chocolate is firm.
While crust is chilling, whisk the filling ingredients in medium bowl to blend.
Add pecans to chilled crust (as many as can fit), then pour filling over all. Add the decorative crust pieces if desired. Brush edges and decorative pieces with egg wash.
Bake until filling is set and slightly puffed, about 1 hour, checking after 45 to 50 minutes to avoid over-browning the pecans. If edges are browning too quickly, cover with foil or a pie shield after 30 minutes.
Transfer pie to rack and cool completely. Don’t worry if the filling has cracked a bit as it puffs up. It will subside when cooled.
You can use a store-made pie shell (either regular or deep dish), but really, making your own is so much better! Don’t shy away…use my No Recipe Pie Crust (using the 9-6-3 recipe ratio) to make a masterful pie crust!If you'd prefer to make four 6-inch pies, you only need to make half the filling recipe, still using a single crust pie.For a small 7-inch pie (enough for 2 to 4 people), half the filling recipe will give you slightly more than you need, but it's the easiest way to adapt this recipe (⅓ the filling recipe may be closer). Use half the single crust pie, or the 6-4-2 recipe ratio.Light brown sugar is fine to use, but dark brown sugar really enhances the maple syrup.You don't have to have melted chocolate in the pie (the "black bottom" in the title), but really, why not?You can substitute Apple Brandy or Apple Cider for bourbon, or just leave it out altogether.