Freezing the pecans is supposed to make them bind better with the shortening to make a more viable crust. I'm not sure if that's really necessary. I froze my pecan halves fairly quickly by spreading them out on an uncovered cookie sheet in the freezer. However, you can try them without freezing and just process with the coconut oil a shorter amount of time.
I liquefied my coconut oil just by having the small amount in a bowl on top of my stove while I baked something else. Melted butter (dairy or non-dairy) can be used instead of coconut oil. (Of course, with the addition of dairy butter, this pie would neither be dairy free nor vegan.)
In the filling, ½ cup of raisins and ½ cup pecans can be added instead of 1 cup of pecans. [br
]Finally, I used sliced raw almonds and dried cranberries for garnish.
Pie crust adapted from recipe from About.com. Filling adapted from a recipe included in newspaper article attributed to Beth Wood, Creators.com.