1 1/4 cups all-purpose flour
1/4 tsp salt
1/2 cup cold butter
3-5 tbsp ice water
Combine the flour and salt; cut in the butter until crumbly. Gradually add the ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.
1/4 cup sugar
3/4 cup dark corn syrup
2 tbsp butter, melted
1 tbsp bourbon
2 cups semisweet chocolate chips
1 cup + 3 tbsp flaked coconut, divided
1 cup chopped pecans
Preheat oven to 350 degrees.
On a lightly floured surface, roll pastry dough to 1/8-inch thickness; transfer to a 9-inch pie plate. Trim to within 1/2-inch beyond pie plate rim; flute edge.
Beat the eggs, sugar, corn syrup, butter and bourbon until blended. Stir in the chocolate chips, 1 cup coconut, and the pecans. Pour into the pastry shell and sprinkle with the remaining coconut.
Bake at 350 degrees 45-50 minutes or until the filling is set. Remove from oven and cool on a wire rack.
If not serving within two hours, refrigerate. Leftovers should also be refrigerated.