Preheat oven to 275°F (135°C).

In a large bowl, beat eggs until light and frothy.

Combine the beaten eggs with buttermilk in the bowl.

Add flour, sugar, melted oleo (or butter), vanilla, coconut, salt, and pecans (if using) to the egg and buttermilk mixture.

Blend all ingredients together until well combined.

If desired, add 1 cup of chopped pecans to the mixture.

Pour the coconut mixture into the unbaked pie crust.

Bake in the preheated oven for 10 minutes at 275°F (135°C).

Increase the oven temperature to 300°F (150°C) and continue baking for about 50 minutes.

Check for doneness; the filling should be set but not overcooked.

Remove the pie from the oven and let it cool completely on a wire rack.

Once cooled, cut into slices and serve.