Jam-Packed Pecan Pie

By devogirl

If you want a homemade crust:
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic wrap and refrigerate 1 hour.

Ingredients

• Pastry for single-crust pie (9 inches)
• 3 eggs
• 3/4 cup sugar
• 3/4 cup dark corn syrup
• 2 tablespoons butter, melted
• 1 tablespoon bourbon
• 2 cups (12 ounces) semisweet chocolate chips
• 1 cup plus 3 tablespoons flaked coconut, divided
• 1 cup Diamond of California Chopped Pecans

Details

Servings 8
Preparation time 25mins
Cooking time 70mins
Adapted from tasteofhome.com

Preparation

Step 1

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.
Yield: 8 servings.