Coconut Custard Pie

Ingredients 
 2 1/4 cups all-purpose flour
 1/2 cup plus 2 tablespoons sugar
 1/4 teaspoon salt
 1 cup unsalted butter, cubed and chilled
 3-5 tablespoons ice water
 2 cups heavy cream
 1 cup shredded coconut
 6 large egg yolks
 1/2 teaspoon lemon zest
 1 teaspoon pure vanilla extract

Directions
1. Make the dough: Combine the flour, 1/4 cup sugar, and salt in a large bowl. Cut in the butter using a pastry blender, two knives, or your hands until the mixture resembles coarse meal. Add the water, 1 tablespoon at a time as necessary, and mix until just combined. Gather dough into a ball, wrap in plastic wrap, and chill for at least 30 minutes.

2. Prepare the pie: Preheat oven to 400*F. Roll the dough on a lightly floured surface into a 1/16-inch-thick circle at least 12 inches in diameter and transfer to a pie plate. Trim excess dough, leaving 1/2-inch overhang. Fold dough overhang onto itself and crimp with a fork. Line the shell with parchment paper and fill with dried beans or pie weights. Blind-bake the shell until lightly brown -- about 10 minutes. Transfer to a wire rack and cool. Reduce oven temperature to 325*F. 

Combine the cream, coconut, and 2 tablespoons sugar in a small saucepan over medium-high heat and bring just to a boil. Remove from heat and let steep for 45 minutes. Strain cream, reserving the coconut. Whisk together the yolks and remaining sugar in a large bowl until light and fluffy. Add the zest and whisk to combine. Stir in the cream mixture and vanilla. Pour mixture into the prepared piecrust, transfer to a baking sheet, and bake until set -- about 45 minutes. Chill pie for 2 hours before serving.