Pecan Coconut Pie

Prep Time: 30 min.
Chill Time: 30 min.
Bake Time: 55 min.

Crust:
1 1/3 cup flour
½ teaspoon salt
2 tablespoons sugar
4 tablespoons cold butter, cut into cubes
4 tablespoons cold shortening, cut into cubes
4 to 5 tablespoons ice water

Combine flour, salt, and sugar in a small bowl. Add the butter and Crisco to the flour mixture. Toss it to coat each piece in flour. Using a pastry cutter, cut the butter and Crisco into the flour mixture until it is the size of green peas. Using a spoon, carefully stir in the water one tablespoon at a time until it is moistened and starts to come together. Form dough into a ball and wrap tightly in plastic wrap. Refrigerate for thirty minutes. Once chilled, roll out the dough on a floured surface to about 1/8 inch in thickness. Fit the dough into a nine inch pie plate and trim the excess off the edges. Then crimp the edges and mold into desired fashion. Prick the dough with a fork and set aside. 

Filling:
½ cup butter
3 large eggs
¾ cup light corn syrup
¼ cup maple syrup
¾ cup sugar
1 tsp. vanilla extract
¼ tsp. salt
1 ¼ cup chopped pecans
½ cup flaked coconut

Pre-heat oven to 425 degrees. In a small sauce pan, heat the butter over medium-low heat until it turns golden brown and set aside to cool. In a medium sized bowl, whisk the eggs until smooth. Add the next five ingredients, cooled butter, and whisk until combined. Stir in the nuts and coconut and pour into the prepared pie crust. Bake for 10 minutes and then reduce heat to 325 degrees. Lay a piece of tin foil over the pie and bake for 30 minutes. After 30 minutes, remove the foil and bake for 15 more minutes. Remove from oven and let cool completely. Serve with whipped cream if desired.