Take pecan pie to the next level with chocolate, bourbon and coconut

Upgrade classic nutty pecan pie with a rich chocolate filling and sweetened coconut flakes.

A popular dessert at Thanksgiving, this pie is an interpretation of a beloved classic, rich in chocolate filling with nutty undertones from the pecans and sweetened coconut flakes. In other words, it's an absolute dream.Don't place the pie in the oven until the pecans have risen to the top and coat the surface of the pie's filling. To store the pie, cover with plastic wrap and store in the refrigerator for up to 7 days or in the freezer for 60 days.

Set aside.In a large mixing bowl, lightly whisk the eggs until they're light and frothy. Add the sugar, corn syrup, dark chocolate sauce, vanilla extract, salt and bourbon, whisking just until the ingredients come together. Do not over-mix. Sift in the 1 tablespoon flour and fold it into the batter. Using a spoon or silicone spatula, fold in the pecans and the sweetened coconut.Slowly and continuously pour the batter into the crust.

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