Total Time: 1 Hour, 10 Minutes + Cooling
Prep Time: 25 Minutes
Bake: 45 Minutes + Cooling

 Ingredients

 Yield: 8 Servings

• • Pastry for single-crust pie (9 in.)
  • 3 eggs
  • 3/4 cup sugar
  • 3/4 cup dark corn syrup
  • 2 Tbsp butter, melted
  • 1 Tbsp bourbon
  • 2 cups (12oz) semisweet chocolate chips
  • 1 cup plus 3 Tbsp flaked coconut, divided
  • 1 cup chopped pecans

Directions:

1. 1. Preheat oven to 350 degrees. On a lightly floured surface, roll pastry dough to an 1/8 inch thick circle; transfer to a 9 inch pie plate. Trim pastry to 1/2 inch beyond rim of plate; flute edge.
   2. Beat eggs, sugar, corn syrup, butter, and bourbon until blended. Stir in chocolate chips, 1 cup coconut, and pecans. Pour into pastry shell; sprinkle with remaining coconut.
   3. Bake 45-50 minutes or until filling is set. Cool on a wire rack.
   4. Serve or refrigerate, covered, within 2 hours.