Roll out the pie crust, put it into a pie pan, and flute the edges. Wrap in plastic and chill in refrigerator overnight—or for at least an hour.

Line your chilled crust with parchment or an oversized coffee filter, and fill it with dried beans or rice, making sure they are pushed up against the sides of the crust. Bake at 425° for 20 minutes. Lift out the parchment and beans, then gently prick the crust all over with a fork. Return to the oven for five minutes.

Filling: Melt the butter and set aside to cool. Chop the chocolate and pecan pieces, and set aside both of these as well as the pecan halves.

Beat the eggs in a large mixing bowl. Blend in the ground pecans, sugar, corn syrup, maple syrup, salt, bourbon, vanilla, spices, and melted butter.

Remove the pie from the oven and immediately sprinkle on chopped chocolate. As chocolate melts, spread with spatula to make a thin “inner crust” of chocolate. If chocolate needs help melting, return the pie shell to the oven for a minute.

Spread most of the pecan pieces in the pie pan, then top with the batter to fill the pie shell. If the crust isn't quite full, add remaining pecan pieces. Make a pretty arrangement of the pecan halves on top. Bake at 350° (not convection) for 35–50 minutes. The pie is done when the top is set, and a knife inserted one to two inches from the center comes out clean.