Preparation Steps

• For the crust: In a large bowl, whisk together flour and salt. Cut in the cold butter with a pastry blender or your fingertips until the mixture resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Form into a disk, wrap in plastic, and chill for at least 30 minutes.
• Preheat oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges as desired.
• For the filling: In a separate bowl, whisk together eggs and granulated sugar until well combined. Stir in the corn syrup and melted butter.
• Gently fold in the chopped pecans, chocolate chips, and shredded coconut into the egg mixture.
• Pour the filling into the prepared pie crust. Bake for 40-45 minutes, or until the center is set and the crust is golden brown. If the crust starts to brown too quickly, cover the edges with foil.
• Let the pie cool completely on a wire rack before slicing and serving. This pie is delicious served warm or at room temperature.