unsalted butter, 1 stick chilled and cut into small pieces
dark brown sugar
light corn syrup
2 1/2 cups
about 10 ounces pecan halves, coarsely chopped
sweetened flaked coconut
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 over hang. 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 400°F.
Line the shell with foil and pie weights or dried beans;bake for 15 minutes. Remove the foil and beans, reduce the heat to 375°F 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.