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1
In a food processor, pulse the flour with 1/2 teaspoon salt.
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2
Add the chilled butter pieces and pulse until coarse crumbs form, about 5 seconds.
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3
Drizzle in the ice water and pulse just until the dough comes together.
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4
Wrap in plastic wrap; flatten to form a disk. Refrigerate until firm, about 15 minutes.
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5
On a lightly floured work surface, roll out the dough into a 12-inch round; transfer to a pie pan.
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6
Cut the excess dough to leave a 1/2-inch overhang.
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7
Using your fingers, roll the dough edge under and crimp.
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8
Prick the bottom of the pie shell with a fork; refrigerate for 15 minutes.
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9
Preheat the oven to 400u00b0.
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10
Line the shell with foil and pie weights or dried beans; bake for 15 minutes.
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11
Remove the foil and beans, reduce the heat to 375u00b0 and bake for another 12 minutes.
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12
Meanwhile, in a medium bowl, whisk the eggs.
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13
In a heavy, medium saucepan, whisk together the remaining 5 tablespoons butter and 1/2 teaspoon salt with the brown sugar and corn syrup over medium heat until melted and smooth.
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14
Whisk the sugar mixture into the beaten eggs. Stir in the nuts and coconut.
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15
Spread the chocolate chips in the pie shell. Pour in the filling and bake until set, about 25 minutes.
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16
Let the pie cool completely before slicing.
