CACAO LANE PECAN PIE

Cacao Lane Pecan Pie

1 basic pie crust for 9-inch pie

5 tablespoons butter

1 cup dark brown sugar

3/4 cup dark corn syrup

1/2 teaspoon kosher salt

1 cup pecans

1 cup golden raisins

1 cup coconut

2 tablespoons whiskey

2 tablespoons vanilla

3 eggs, lightly beaten

Preheat oven 400 degrees.

Prepare basic pie dough using your favorite recipe, or use store-bought refrigerated crust.

Place the chilled, rolled-out dough in the pan. Tuck overhanging dough and flute edges. Line the dough with parchment paper or foil. Fill the parchment or foil with pie weights, uncooked rice or dried beans. Transfer to a 400-degree oven. Bake the crust until it firms up, about 15 minutes. It will still be very pale at this point. Remove the parchment or foil and weights, then return the crust to the oven to brown slightly. Bake the crust 5 to 7 minutes more, until it's a pale golden brown.

While the shell is baking, prepare the filling.

In a saucepan, bring the butter, brown sugar, dark corn syrup and salt to a boil; remove from heat and stir in the pecans, raisins, coconut, whiskey and vanilla.

Cool for several minutes and stir in lightly beaten eggs.

Pour the mixture into the warm pie shell and return to oven. Reduce heat to 350 degrees and bake for 30 minutes until set.

Let the pie cool at least an hour before cutting.