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Preheat the oven to 350°F. Unroll the pie crust and fit it into a 9-inch pie plate. Trim and flute the edges as desired.
In a large bowl, beat the eggs. Mix in the sugar, corn syrup, butter, vanilla and salt. Stir in the pecans and coconut. Pour into the prepared pie crust.
Make a domed cover with foil and use it to cover the pie. Bake for 45 minutes. Uncover the pie and continue baking until the center is almost set but jiggles slightly when shaken, 15 to 20 minutes. Cool on a wire rack.