If taking these to a picnic, wrap tightly and pack honey separately to serve.
Short crust pastry:
1 1/4 cups flour
1/2 tsp salt
1 Tbs white sugar
1/2 cup unsalted butter, chilled, cut into 2.5cm pieces
1/8 to 1/4 cup ice water
1 1/2 cups pecans
57g unsweetened chocolate, coarsely chopped
3 large eggs
1 1/2 cup white sugar
1 cup light corn syrup
2 Tbs unsalted butter, melted
1 tsp pure vanilla extract
1/4 tsp salt
1/2 cup whole pecan halves
In a food processor, place flour, sugar and salt and combine. Add the butter and process until the mixture resembles coarse meal.
Pour 1/8 cup water in a slow, steady stream, through the feed tube until the dough just holds together when pinched. If necessary, add more water. Do not process more than 30 seconds.
Turn the dough onto your work surface and gather into a ball. Flatten into a disk, cover with plastic wrap, and refrigerate for 30 minutes to one hour before using.
After the dough has chilled, place on a lightly floured surface and roll into a 33cm circle. Fold the dough in half and gently transfer to a 2cm pie pan. Brush off any excess flour and tuck the overhanging pastry under itself.
Use a fork to make a decorative border or else pinch the edges with your fingers. Refrigerate pastry covered with plastic wrap for about 30 minutes before pouring in the filling.
Pre-heat oven to 180 C and place oven rack in the bottom third of the oven.
Toast pecans by placing them on a baking sheet and baking for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely.
Melt chocolate in a heatproof bowl placed over a saucepan of simmering water. Set aside to cool - make sure it doesn't harden.
In a large bowl, whisk the eggs, and then whisk in the sugar, corn syrup, melted butter, vanilla extract and salt. Stir in the cooled melted chocolate.
Remove the chilled pastry crust from the refrigerator and evenly distribute the chopped pecans over the bottom of the crust. Pour the filling evenly over the nuts.
Arrange the whole pecans in a decorative pattern on top of the filling. Place the pie plate on a baking sheet and bake for about 50 to 60 minutes, or until the filling has puffed but is still wobbly when gently shaken.
Remove from oven and place on a wire rack. Serve warm or at room temperature.