Position racks in upper and lower third of oven. Preheat oven to 375°F/190°C. Coat a 9 inch (23 cm) pie plate with nonstick spray. Have a rimmed sheet-pan ready to use.

For the Crust: Prepare the pie dough as directed in the Basic recipe, adding the chocolate along with the flour. Roll dough out on lightly floured parchment paper to a 12-inch (30.5 cm) round and about 1/4 inch (6 mm) thick. Fit into prepared pie plate, trim edges, fold edges under and crimp decoratively. Line crust with aluminum foil and fill with pie weights. (You can read more about Blind Baking). Bake on upper rack for about 10 to 12 minutes until crust is beginning to feel dry to the touch. Remove foil and weights and continue to bake for a few minutes until just beginning to color. Cool on rack as you proceed with recipe.

For the Filling: Simultaneously on a separate rack, toast pecans on a rimmed baking sheet until very lightly colored, about 5 minutes. Do not over brown. Cool on rack. Chop half of the cooled pecans.

Meanwhile melt butter in a small pot over medium heat and cook until beginning to foam and smell buttery. Continue to cook until butter is browned, but not burned. It will smell roasty/toasty. Remove from heat and cool.

Whisk together the eggs, brown sugar, corn syrup, Golden Syrup, vanilla, whiskey and salt in a large bowl until smooth. Whisk in the browned butter until combined. Fold in chopped pecans and pour into cooled crust. Arrange pecan halves decoratively on top.

Bake pie for 10 minutes, then turn oven down to 350°F/180°C and continue to bake until the edges of the filling are set and slightly puffed; the center will be slightly wiggly, about 50 to 60 minutes. The center will firm up upon cooling. Cool on rack at least 2 hours before slicing. Pie may be made 1 day ahead. Store at room temperature lightly covered with foil. Serve warmed or at room temperature.