Preheat oven to 325. Dab bottom of pie shell with a little milk or a little egg white to prevent it from being soggy.
Cream butter and sugar together. I actually do this by hand with a wooden spoon. *Note: Another member, Ann Sumpter, said that you can successfully use 1/2 cup of baking Splenda in lieu of regular sugar. Thanks, Ann.
Add eggs, vinegar, vanilla and beat well. Add pecans, raisins and coconut and mix well.
Pour into pie shell, place onto a cookie sheet (in case of a spill over) and bake at 325 for approximately 45-50 minutes.