Pecan pie dresses up for the holiday. Chocoholics, take note: In addition to the bits of chocolate in the filling, there's cocoa powder in the delicious crust.
Crust
1 1/2 cups all purpose flour
6 tablespoons unsweetened cocoa powder
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 large egg yolks
Cocoa powder
1/4 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 large egg yolks
Filling
1 cup light corn syrup
3/4 cup (packed) golden brown sugar
1/4 cup (1/2 stick) unsalted butter, melted
3 large eggs
2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup (6 ounces) miniature semisweet chocolate chips
3/4 cup plus 3 tablespoons shredded unsweetened coconut
1 1/2 cups (about 7 ounces) pecan halves, toasted
For crust:
Preheat oven to 375°F. Whisk flour, cocoa, sugar, and salt in large bowl to blend. Add butter; rub in with fingertips until mixture resembles coarse meal. Whisk yolks in small bowl to blend; add to flour mixture. Stir until moist clumps form. Gather dough into ball; press over bottom and up sides of 11-inch-diameter tart pan with removable bottom. Bake crust until set, about 15 minutes. Cool while preparing filling. Reduce oven temperature to 350°F.
For filling:
Blend corn syrup, sugar, and butter in medium bowl. Whisk in eggs, vanilla, and salt. Stir in 1/2 cup chocolate chips, 3/4 cup coconut, and pecans. Pour filling into prepared crust.
Bake tart until filling is set and golden brown on top, about 40 minutes. Place tart on rack. Sprinkle remaining 1/2 cup chocolate chips evenly around edge of warm tart. Let stand just until chips soften, about 5 minutes. Using small spatula, spread chocolate to form 1-inch border around edge of tart. Sprinkle chocolate border with remaining 3 tablespoons coconut. Cool completely. (Can be made 1 day ahead. Cover loosely with foil; let stand at room temperature.)
Makes 14 to 16 servings.
