Ingredients
Pastry for single-crust pie (9 inches)3 large eggs3/4 cup sugar3/4 cup dark corn syrup2 tablespoons butter, melted1 tablespoon bourbon2 cups semisweet chocolate chips1 cup plus 3 tablespoons sweetened shredded coconut, divided1 cup chopped pecans
Preparation
Preheat oven to 350°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry to 1/2 in. beyond rim of plate; flute edge.
In a large bowl, 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.
Bake 45-50 minutes or until filling is set and coconut is golden brown. Cool on a wire rack; serve or refrigerate within 2 hours.
