German Chocolate Pecan Pie

And the fourth and final dessert of Thanksgiving 2008!

Recipe from Rachael Ray

Ingredients
For pie crust:
1 1/4 cups flour
1 tsp. salt
1 stick plus 5 tablespoons unsalted butter
1/4 cup ice water

For filling:
2 large eggs
1/2 cup dark brown sugar
1/2 cup light corn syrup
2 1/2 cups pecan halves
3/4 cup sweetened flake coconut
3/4 cup semisweet chocolate chips

Directions
Preheat the oven to 400º.
1. In a food processor, pulse the flour with 1/2 teaspoon salt. Add one sticl chilled butter, chopped, 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.
2. 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 overhang. Using your fingers, roll the dough edge under and crimp. Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
3. Line the shell with foil and put weights in (I used a small glass bowl) bake for 15 minutes. Remove the foil and bowl, reduce the heat to 375º and bake for another 12 minutes.
4. Meanwhile, in a medium bowl, whisk the eggs. In a heavy, medium saucepan, whisk together the remaining 5 T. butter and 1/2 tsp. 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.
5. 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.