2 oz. unsalted butter
2 oz. unsweetened chocolate, chopped
3 large eggs
1 cup sugar
3/4 cup cane syrup, plus extra for serving
1/2 tsp. pure vanilla extract
1/4 tsp. sea salt
13/4 cups pecan halves
1 (9-inch) unbaked deep-dish pie shell
1 qt. vanilla-bean ice cream (optional)
Preheat the oven to 350°F.
Melt the butter and chocolate in a small saucepan over low heat. When melted, remove the saucepan from the heat and allow the mixture to cool. Place the eggs in a large bowl and, using a hand mixer, beat them until frothy. Gradually beat in the sugar. Using a wooden spoon, stir in the cane syrup, vanilla, salt, and melted butter and chocolate mixture, stirring until well mixed.
Arrange the pecans on the bottom of the pie shell. Pour the filling over the pecans. Put the pie on a rimmed baking sheet and place in the oven. Bake the pie until the filling is set and the top is dark golden brown, approximately 45 minutes. Remove to a wire rack and cool completely before serving. To serve: Top each slice with vanilla-bean ice cream and a small drizzle of cane syrup.