Arrange the remaining pecan halves evenly in the pastry case and carefully pour over the syrup mixture. Place into the preheated oven and bake for 40-50 minutes - the pie will be golden-brown ...
Beat in the eggs, one at a time. Chop the chocolate and put to one side. Chop the pecans, if using. Gently fold the nuts and chocolate into the butter and egg mixture. Add the vanilla extract.
A bourbon-pecan praline topping will have your guests oohing and aahing. This variation of chocolate cream pie comes from James Beard Award-nominated cookbook author Samantha Seneviratne.