Preheat oven to 350 degrees. If using a glass pie plate lower oven temp to 325 degrees.

Unroll pie crust and transfer to a 9-inch pie plate. Trim or flute edges.

Beat eggs, sugar, corn syrup, butter and bourbon until blended. Stir in chocolate chips, 1 cup coconut and pecans. Pour into pie shell; sprinkle with 3 tablespoons coconut.

Bake 45-50 minutes or until filling is set. Cool on a wire rack. Serve or refrigerate, covered, within 2 hours.

You should refrigerate the pecan pie, unless you’re planning to serve it within two hours of baking.

NOTE: As both the United States Department of Agriculture and the American Egg Board note, it’s unsafe to eat homemade pies with egg-based fillings, including pecan pie, that have been allowed to sit at room temperature for two hours or longer. Commercially produced pecan pies that are displayed and sold unrefrigerated have preservatives and other ingredients added to make them shelf-stable.