Page 96 - United States of Pie

Pinch of kosher salt
1 cup coarsely chopped pecans
1 cup semisweet chocolate chips, plus a handful for garnish

½ cup sweetened shredded coconut

Preheat the oven to 350°F.
On a well-floured surface, roll out the dough until it is about /8-inch
1
thick and will fit a 9-inch pie plate. Gently pick up the dough, center it
over the pie plate, and ease it into the plate. Trim the edges of the
dough to leave a 1-inch overhang. Fold the edges under, and then
decoratively crimp the perimeter. Return the pie shell to the
refrigerator to chill until the filling is ready.

In a medium-size bowl, beat the eggs with a whisk. Add the sugar,
flour, melted butter, corn syrup, vanilla, and salt, and continue to
whisk until well combined. Fold in the chopped pecans, the cup of
chocolate chips, and the coconut.
Remove the pie shell from the refrigerator, and pour the filling into
the shell. Scatter the remaining chocolate chips over the filling. Bake

the pie for 55 to 60 minutes, until the crust is golden brown and the
filling is set. Remove the pie from the oven, and let it cool to room
temperature before enjoying.