Crack the eggs into a medium mixing bowl and add the coconut sugar. Whisk for about 2 minutes, until frothy. Whisk in the flour and the salt. Finally add the marmalade and beat until the preserve is incorporated.
In another smaller mixing bowl, combine the cocoa powder with the boiling water. Whisk until smooth with no lumps. Pour in the melted coconut oil, followed by the bourbon. Stir to combine.
Pour the chocolate mixture into the beaten eggs. Add both the pecans and the coconut chips to the pie filling. Mix well to combine.
Pour the filling into the prepared pie shell. Scrape the bowl to ensure all that sticky goodness goes into the pie.
Place the pie on the middle rack of the oven and bake for approximately 45-50 minutes, rotating pie pan 180 degrees once during the baking time.
Remove from oven and cool completely on a wire rack. Serve at room temperature.
Coconut sugar may be substituted one-for-one with white sugar, so you could certainly swap it into your favourite pecan pie recipe if you desire.For a pie without booze, substitute strong coffee in place of the bourbon and add a teaspoon of pure vanilla extract.