This is a pie most Americans reserve for Thanksgiving but one that is a real treat any time of the year. The method is surprisingly simple and you could make it even simpler by using readymade pastry if you would prefer to skip the step.

For the pastry, put the flour and butter into a mixing bowl and, using your fingertips, lightly rub them together until the mixture looks like breadcrumbs.

Stir in the cold water a little at a time and incorporate with a spoon. When the dough comes together, turn out onto a clean work surface and knead lightly just until it forms a ball.

Press into a flat circle, wrap in cling film and allow to rest in the fridge for 30 minutes. Grease a 23cm pie dish, 4cm in depth, and dust with flour. Roll out the dough into a circle on a clean, floured work surface, to about 5mm thick.

Transfer the rolled-out pastry to the tin and gently press it into all the sides. Roughly trim off most of the excess but leave some all round the edge of the tin to allow for shrinking.

Don’t panic if the pastry breaks at all, just press it together with your fingers and repair any cracks with a little of the trimmed pastry. Chill in the fridge for 10-15 minutes.

Preheat the oven to 180 degrees. Prick the pastry base with a fork, line with some scrunched-up greaseproof paper and pour in baking beans or dried pulses.

Place in the oven for 15 minutes, then remove the greaseproof paper and beans and cook for a further 5 minutes until lightly golden. Remove from the oven, trim off the remaining excess pastry and set aside on a wire cooling rack.

For the filling, melt the chocolate and butter together in a bowl over a pan of barely simmering water.

In a mixing bowl, whisk together the maple syrup, sugar and eggs. Fold through the chocolate butter mixture with a pinch of allspice. Pour this mix into the cooled pastry case and arrange the pecan nuts over the top. Place on a baking sheet and cook in the oven for 35 minutes. Remove from the oven and allow to cool completely before serving with whipped cream.