Preheat your oven to 375 °F. Place your oven rack one down from the middle spot.
Place your pie crust into the pie plate, crimp the edges then place into the fridge to chill while making the filling.
Using a large bowl, whisk together your eggs, brown sugar, golden syrup,maple syrup, vanilla, salt, melted butter. Stir in the chopped pecans and chocolate then pour into the pie shell .
Place the whole pecans on top of the pie.
Bake for about 35 -40 minutes. You want the center to still be jiggly but the surrounding pie to be puffed up and obviously cooked.
Remove and cool. This pie has to set for a few hours before serving, so it is best made the day before.
Make sure that you allow time for this pie to set, or it will be too runny to serve. It's best to make it a day ahead of time.
Pecan tip - if you want the whole pecans to show on the top nicely, bake the pie for about 20 minutes, then place the whole pecans on top of the firmer pie filling and continue to bake. They won't sink as much!