5-Layer Homemade Pecan Pie
Position rack in lower third of oven; preheat to 375 degrees F.Advertisement
Roll dough between sheets of parchment paper into a 12-inch circle. Peel off the top sheet and invert the dough into a 9-inch pie pan. Press the dough into the bottom and up the sides of the pan. Remove the paper. Use scissors to trim the edges of the dough and crimp or make a checkerboard border (see Tip). Refrigerate the crust while you prepare the filling.
Whisk eggs, condensed milk, bourbon (or vanilla) and salt in a large bowl. Fold in pecans, coconut and chocolate chips. Scrape the filling into the crust.
Bake the pie until the center is set and the edges are golden brown, 25 to 35 minutes. Cool completely on a wire rack, about 2 hours, before slicing.
Tip: To make a ruffled checkerboard design for your pie crust, press the dough into the pan and use scissors to trim the edge flush with the rim. Make 3/4-inch snips evenly around the border and fold in every other flap of dough.
To make ahead: Refrigerate, loosely covered, for up to 2 days.
Equipment: 9-inch pie pan (not deep-dish), parchment paper
3 fat, 1 1/2 other carbohydrate, 1 starch