Coconut Custard Pie - Andrew Zimmern

Ingredients

• 1 3/4 cups plus 2 tablespoons all-purpose flour
• 3/4 teaspoon salt
• 5 tablespoons cold vegetable shortening
• 5 tablespoons cold unsalted butter, cut into 1/2-inch dice
• 1/4 cup ice water
• 1 cup sugar
• 4 tablespoons unsalted butter, melted
• 6 large eggs
• 1 cup buttermilk
• 2 teaspoons pure vanilla extract
• Salt
• 2 cups shredded sweetened coconut (6 ounces)
• Coconut or vanilla ice cream, for serving