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1) In a food processor add the flour, sugar and salt.
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2) Pulse to combine and then add the butter.
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3) Pulse until the dough resembles coarse crumbs.
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4) Add the water a little at a bit and pulse until the dough comes together.
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5) Empty the dough onto a sheet of wax paper.
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6) Gently press the dough into a disc, wrap it in the paper and chill for about 30 minutes.
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7) Preheat the oven to 350 degrees F.
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8 ) Take half of the batch of pie dough, and using a very small amount of flour, roll out the pie dough into a circle in between two sheets of wax paper. Use the other half of the dough to make another pie now, or wrap it in plastic wrap and place in the refrigerator until you are ready to make another.
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9) Gently peel back one side of the wax paper and lay the pastry over a pie dish.
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10) Use your hands to gently make sure that the pie dough has covered the sides of the pie dish and that you have a nice crust. Use your fingers to pinch the crust against the edge of the pie plate. Set aside when finished.
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11) In a medium sized bowl, combine the eggs, dark brown sugar, corn syrup, vanilla and salt. Stir well.
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12) Add the unsweetened coconut and combine.
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13) In the bottom of the prepared pie dish, evenly spread the 2 cups pecans.
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14) Pour the coconut filling mixture over the top of the pecans.
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15) Bake the pie at 350 degrees F for about 45 minutes, or until the crust is golden and the filling is just cooked through (no longer runny.) It will continue to stiffen up as it cools.
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16) Set on a cooling rack and let it cool completely before cutting into it.
