If you want a plain pecan pie, just omit the shredded coconut and chopped chocolate. You can also substitute vanilla extract for the Bourbon.
Author: FoodieOasis | Jo Dale Carothers
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
1 cup pecan halves (make that a slightly overflowing cup)
3 eggs
1 cup dark corn syrup
1 cup sugar
2 Tbsp. butter, melted and slightly cooled
1 Tbsp. flour
2 oz. semisweet chocolate, chopped (optional) (plus extra chocolate for drizzling on top)
½ cup (packed) shredded coconut flakes (optional)
1-2 Tbsp. Bourbon or 1 tsp. vanilla extract (if you use 2 Tbsp,, the Bourbon flavor is strong)
⅛ tsp. salt
1 9-inch unbaked pie crust
Instructions
Preheat the oven to 400 degrees F.
Place pecans in the bottom of the unbaked pie crust
Melt the butter
Chop the chocolate into pieces just smaller than chocolate chips.
Place the coconut flakes on a cutting board and chop them to break up any longs strands of coconut or place the coconut in a food processor and pulse 2 or 3 times.
In a mixing bowl, beat the eggs.
Add the dark corn syrup, sugar, butter, bourbon and salt to the eggs. Mix until combined. A whisk works well.
Stir the chocolate and coconut into the egg mixture until combined.
Gently pour the mixture over the pecans in the unbaked pie crust
Cover the edge of the pie crust with foil to keep it from burning
Bake the pie at 400 degrees F for 15 minutes
Lower the oven temperature to 350 degrees F and bake for 35-40 minutes. Lay a piece of foil over the entire pie during the last 10-15 minutes if it looks like the top is getting too brown.
Remove the pie from the oven and set it on a rack to fully cool.
When cool, drizzle melted chocolate on top, if desired.
Refrigerate the pie until fully set.
Recipe by Pinot & Pie at https://pinotandpie.com/chocolate-coconut-pecan-pie-bourbon-is-optional/