Melt the chocolate and butter in a thick based saucepan over a low heat.
Whisk the eggs and sugar together in a mixing bowl until light and fluffy.
In a different bowl, sift together all other dry ingredients.
Once the melted chocolate and butter has cooled, mix in with the eggs and sugar.
Fold in the dry ingredients.
Carefully pour into a 22cm loose base tin.
Bake at 170°C for around 35 minutes.
Take out of the oven and allow to cool. The centre should be a little wobbly and will sink as it cools.
In a bowl mix together the eggs and sugar.
Melt the golden and maple syrup with the butter in a thick based saucepan.
Allow the butter and syrup mix to cool before adding in the eggs and sugar.
Fold in the almonds and pecans.
Carefully pour the mixture on top of the chocolate base.
Bake pie at 160°C for around 40 minutes, or until set.
Once cooled, cut into 12 even portions.
Chef’s top tip: Pecan pie is very rich and dense, so serve it with something lighter like crème fraiche or malted milk ice-cream.