Coconut Cream Pie

For pie crust
2 1/2cups all-purpose flour, plus more for rolling
1cup (2 sticks) unsalted, cubed, very cold butter
1tsp salt
1tsp sugar
6-8Tbsp ice-cold water
For the coconut cream filling
3 cups whole milk, scalded
1/3 cup flour
2/3 cup sugar
pinch of salt
1 cup unsweetened fine coconut
3 slightly beaten extra large egg yolks
4 tbsp butter
2 tsp vanilla extract
Preheat oven to 400 degrees.
Combine all pie ingredients in a food processor, except water, and pule 6-8 times until the mixture starts to look like pebbles. Add 1Tbsp water at a time and pulse between each addition. You want the pie to stick together but not become soggy. Once the water has been added, pour mixture on counter and kneed into two separate pie doughs. Cover with plastic wrap and refigerate at least 20 minutes. Remove one crust, flour counter and roll out to 1/8" and place in pie pan. Puncture with fork and refrigerate again another 20 minutes. Bake for 15-20 minutes until golden brown. Let cool to room temperature.
In a medium pot, add flour, sugar salt and coconut. Over medium low flame slowly add 1 cup of the scalded milk, whisking constantly. As you notice the filling beginning to thicken, add another cup of the scalded milk continuing to stir constantly until it begins to thicken again. Add the final cup of scalded milk, stirring constantly. Continue to cook over medium low heat until mixture begins to slightly thicken. At this point remove from heat and pour about a half cup of this mixture onto the egg yolks whisking constantly. Pour the egg mixture immediately back into the pot, continuing to constantly stir. Cook for an additional two or three until the filling reaches pudding consistency and remove from the flame. The mixture should just be beginning to boil at this point.
Stir in the butter and vanilla extract. Cool almost to room temperature before pouring into the baked pie shell. Chill for about 3 hours. (Best to cool overnight.)