Ingredients

dough for 1 9-inch pie crust
1 cup coarsely chopped pecans
4 large eggs
1/2 cup Lyle's Golden Syrup
1/4 cup honey
1/3 cup sugar
1/8 cup packed light brown sugar
6 tablespoons unsalted butter, melted
1 tablespoon rum (optional)
1 tablespoon pure vanilla extract
1 tablespoon flour
pinch ground nutmeg
pinch ground cinnamon
8 oz. semi-sweet or bittersweet chocolate, broken into 1/2-inch pieces

Directions

Adjust the rack to the middle. Preheat oven to 350 degrees. Roll out the dough, making a circle 1-inch large than the pie plate. Fold the crust in half and carefully fit it into the pie plate. Fold the crust in half and carefully fit it into the pie plate. Trim the edge 1/2-inch wider than the rim. Fold excess under and crimp, pinching the dough between your thumb and forefinger.

Toast the pecans in a small pan over medium high heat, about 4 minutes. In a medium bowl, whisk together the remaining ingredients, except the chocolate. Blend until smooth. Stir in the nuts and chocolate. Pour into pie crust, using a spatula to scrape in the chocolate if needed. Bake until set, 40-50 minutes. Serve slightly warm or at room temperature.