Ingredients

For the crust:

• 2 1/2 cups graham cracker crumbs
• 1/2 cup butter melted (2 sticks)
• 1 tsp ground cinnamon
• 1 1/2 tsp vanilla extract

For the Goop:

• 1 cup + 2 Tbsp brown sugar
• 2 eggs
• 1/2 cup butter melted (2 sticks)
• 2 Tbsp heavy cream
• 2 Tbsp all purpose flour
• 2 tsp vanilla extract
• 1 cup + 1/2 cup chopped pecans divided
• 1 cup shredded coconut sweetened
• 1 cup chocolate chips semi-sweet
• 2 Tablespoons of Bourbon (about one shot glass)

Instructions

1. Preheat Egg to 325 degrees F, indirect (lowest position for the Kamado Joe).
2. Mix graham cracker crumbs, butter, cinnamon, and vanilla extract together until well combined. Press graham cracker crust into a 9″ or 10″ pie plate (I used a 10″ cast iron dish). Set aside.
3. In a large bowl, whisk together brown sugar and melted butter. Add in eggs, heavy cream, flour, and vanilla extract, and whisk until combined. Add in 1 cup chopped pecans and coconut.
4. Sprinkle chocolate chips over the bottom of the crust, in an even layer. ==> Alternatively, melt the chips down and mix into the brown sugar, eggs, heavy cream, flour, etc. goop after they have cooled.
5. Pour the pecan pie filling on top of the chocolate chips. Sprinkle the remaining 1/2 cup of pecans over the top of the pie.
6. Bake (with a pie shield over the crust) for 30 minutes in the Egg with one chewing gum size block of pecan right in the coals.
7. Transfer to oven at 325F and back for 35-40 minutes or until center is just barely firm.
8. Allow to cool at least 1 hour before serving
9. Enjoy!