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Preheat the oven to 375°F / 190°C with a rack in the lower third of the oven. Place the par-baked pie crust on a baking sheet.
Make the black bottom base: place the chocolate in a medium heat safe bowl. In a small saucepan, and bring the cream to a boil over medium heat.
Pour the hot cream over the chocolate and let it sit undisturbed, then stir gently until the ganache is thick and smooth.
Pour the chocolate mixture into the pie crust, and spread into an even layer in the base and slightly up the sides of the pie crust.
Arrange the pecan halves in an even layer on top of the chocolate. Set aside while you prepare the custard.
In a medium bowl, whisk the melted butter, brown sugar, maple syrup, eggs, egg yolk, cream, extracts, salt, and cinnamon until well combined. Gently pour the custard over the pecans.
Transfer the baking sheet to the oven and bake until the crust is golden brown and the custard appears set on the outside, but is still jiggly in the center, 35-40 minutes. Cool completely before slicing and serving.