Preheat oven to 170°C.
Premake Vanilla Bean Pastry and line a pie dish or tin. Refrigerate for at least 30 minutes. Line the pie shell with baking paper and weight it with baking beads or rice. Partially blind bake pie shell for 15 minutes.
To make filling, place chocolate, butter, maple syrup, sugar, vanilla, eggs and flour into Thermomix bowl and melt 4 min/50°C/speed 5.
Arrange pecans pretty side up (I know, I know, obsessive compulsive, but so pretty!) in bottom of pie shell.
Pour filling over and bake for 25-30 minutes until browned and fragrant.
Chill before cutting and serving with (what else?) a dollop of whipped cream or ice cream!