Heat the oven to 300°F. Fit the pie crust into a round pie dish and shape or crimp the edges as desired.

Add the sugar, eggs, cornstarch, flour, and salt to a large mixing bowl. Whisk until the mixture looks smooth and everything is evenly combined.

Slowly stir in the melted butter until it has blended completely into the egg mixture.

Add the chopped pecans, well-drained pineapple, and shredded coconut. Fold everything together until the fruit, coconut, and nuts are evenly distributed throughout the filling.

Pour the filling into the prepared pie crust and spread the pecans and coconut around gently so the surface is relatively even.

Transfer the pie to the oven and bake for about 55 minutes. The edges should look set, while the very center may still have a slight wobble.

Loosely tent the pie with aluminum foil to prevent the top and crust from browning too much. Continue baking for another 15 to 20 minutes, or until the center is just set.

Remove the pie from the oven and place it on a wire rack. Allow it to cool completely so the filling has time to firm up before slicing.

Serve each slice on its own or finish it with whipped cream, toasted coconut, or a few extra chopped pecans.