1 1/3 c. sifted all purpose flour
1/2 c. vegetable shortening
1/2 tsp. salt
3 tbsp. ice water

FILLING:

8 tbsp. butter, room temp.
3 lg. eggs, room temp.
1/2 c. chopped pecans
1/2 c. fresh or frozen grated coconut
1 c. sugar
1 tsp. vanilla extract
1/2 c. white raisins

Prepare crust by combining flour, salt and shortening with pastry blender until mixture resembles crumbs. Gradually stir in ice water, mixing lightly with fork until mixture clings together. Form dough into ball. Roll out on floured board to a circle, 1 1/2" larger than inverted pie plate. Ease into plate and trim 1/2" beyond edge of plate. Trim excess, press rim with fork.

For filling, in large mixing bowl, cream butter and sugar on medium until light. Add eggs, one at a time, beating well after each addition. Add vanilla. Stir in pecans, raisins and coconut. Mix well. Pour into crust. Bake at 300 degrees for 45 minutes. Cool on wire rack.