This awesome autumn season pecan pie is chock full of dark chocolate, coconut, and toasted pecans, and is kissed with a hint of bourbon. The flavor of the pie is best when prepared 1-2 days prior to serving. Enjoy, y'all. Thank me later.
Preheat oven to 350°F. In a large bowl, beat eggs, sugar, corn syrup, butter/margarine, and bourbon until well combined. Stir in the chocolate chips, one cup of 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.