To make crust, in a large bowl mix the flour, sugar and salt. Cut in the chilled butter and shortening with a fork or pastry blender until crumbs form. Add the water, 2 T. at a time, until the dough holds together. Form dough into a ball and pat flat, making sure dough is not too dry and do not handle too much or it will get tough. Roll out onto floured surface with floured rolling pin. Transfer to a 10” pie pan and cut off all but ½ around and flute; prick bottom with fork.
Cut parchment paper into a circle to cover bottom of pie pan. Fill with beans to weigh down. Bake for 25 minutes.
Toast chopped pecans for 8 minutes in 350 degree oven; remove and set aside.
To make filling, In a medium saucepan add the remaining filling ingredients except eggs. Cook, stirring, over medium heat until just boiling; remove and cool for 5 minutes.
In a heatproof bowl lightly beat the eggs; temper the eggs with a ladle of warm mixture, whisking, adding a couple more ladles, doing the same.
Add the egg mixture to the saucepan, stirring until mixed. Add the nuts; mix.
When crust is done, remove beans and parchment paper. Fill crust with filling mixture.
Bake 55 minutes, or until middle is barely set and crust is brown; Cool completely before serving