Position a rack in the middle of the oven and heat the oven to 350°F. In a large saucepan, heat the butter, chocolate, corn syrup, and maple syrup over medium-high heat. Bring to a boil, whisking frequently. The mixture will bubble vigorously once it starts to boil. Continue whisking and cooking until the mixture emulsifies, about 5 minutes. Let cool and then whisk in the eggs one at a time. Add the Kahlúa. Pour the mixture into the baked pie shell. Arrange the pecan halves randomly on top of the filling. Bake until the filling's edges are puffed and the center jiggles like Jell-O when you nudge the pie pan, 40 to 45 minutes. Cool on a rack and serve at room temperature.
nutrition information (per serving):
based on eight servings;
sat fat g
Photo: Scott Phillips