This looks like one I want to try for Thanksgiving. It's from Rachael Ray's magazine. Prep time does not include chilling time.
- 1 1⁄4 cups flour
- 1 teaspoon salt
- 1⁄2 cup unsalted butter (chilled and cut into small pieces)
- 5 tablespoons unsalted butter
- 1⁄4 cup ice water
- 2 large eggs
- 1⁄2 cup dark brown sugar
- 1⁄2 cup light corn syrup
- 2 1⁄2 cups pecan halves, coarsely chopped (about 10 ounces)
- 3⁄4 cup sweetened flaked coconut
- 3⁄4 cup semi-sweet chocolate chips
- In a food processor, pulse the flour with 1/2 teaspoon salt.
- Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds.
- Drizzle in the ice water and pulse just until the dough comes together.
- Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
- On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan.
- Cut the excess dough to leave a 1/2-inch overhang.
- Using your fingers, roll the dough edge under and crimp.
- Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
- Preheat the oven to 400º.
- Line the shell with foil and pie weights or dried beans; bake for 15 minutes.
- Remove the foil and beans, reduce the heat to 375º and bake for another 12 minutes.
- Meanwhile, in a medium bowl, whisk the eggs.
- In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth.
- Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
- Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes.
- Let the pie cool completely before slicing.