In a small saucepan, stir together corn syrup and sugar. Cook and stir over medium heat until sugar is melted and mixture boils; remove from heat. Stir in butter until melted; set aside to cool slightly (about 10 minutes).

Meanwhile, on a lightly floured surface, roll Pastry for Single-Crust Pie to form a 12-inch circle. Ease into a 9-inch pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge. Set aside.

In a large bowl, beat eggs, flour, and vanilla with electric mixer on medium speed until mixture is blended and smooth. Add corn syrup mixture in a slow, steady stream, beating constantly.

In pastry shell, layer coconut, semisweet chocolate pieces, and pecan pieces. Pour egg mixture over all, spreading evenly. Cover edge of pastry shell with foil.

Bake in a 325 degree F oven for 1 hour. Remove foil; bake for 20 minutes more or until filling is set in center and slightly puffed. Cool completely on a wire rack. Serve with whipped cream, if you like. Makes 8 to 10 servings.

In a large bowl, stir together 1-1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are peasize. Sprinkle 1 tablespoon of cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon cold water at a time, until all the dough is moistened (4 to 5 tablespoons cold water total). Form dough into a ball.