Mix the flour, salt, and cold butter in a mixing bowl fitted with a paddle attachment. Mix on medium speed until the butter gets worked down to hazelnut size pieces. Add the cold water a bit at a time until the down comes together when pressed. Wrap and refrigerate for one hour.

Preheat the oven to 350F. After an hour, lightly flour your work surface and roll the dough out into a large 9-10' circle. Place it onto your pie pan and crimp the edges. Place a piece of parchment on top and weigh it down with baking beans. Bake for 15 minutes. Remove the baking beans and parchment and bake for another 10 minutes or until golden brown. Let cool.

Combine the milk and coconut milk in a saucepan. In another bowl, mix together the yolks, sugar, cornstarch, and vanilla extract. Add a splash of milk from your saucepan to allow for easier mixing.

Place the saucepan over medium heat until it starts to simmer. Temper the yolk mixture with the hot milk. Return the milk back to the saucepan over medium heat. Whisk continually until it stats to really thicken and bubble. Remove from the heat and mix in the unsalted butter until melted and combined.

Pour the mixture into the baked pie shell. Cover with plastic wrap and refrigerate overnight or for 4 hours until set.

Whisk your cold heavy cream in a stand mixer fitted with a whisk attachment over medium speed. Once bubbles start to foam on top, add your sugar. Whisk until you get medium stiff peaks.

Take half of the mixture and place it into a bowl. Take 2/3 of the second half of the whip and place it into another bowl.

Take the larger amount of whip and whisk in one drop of orange food gel coloring and 4-5 drops red food gel coloring. Whisk until well combined. The white should now hold very stiff peaks.

In the medium bowl of whip, whisk in 2-3 drops of blue food gel coloring. Whisk until well combined. In the last bowl, mix 2 drops of food gel coloring. Whisk until well combined.

Evenly spread the red cream onto the pie. Place the blue whip into a pipping bag fit with a large round tip. Pipe 6 dollops around the pie and finally, with spoon a bit of the green filling in the center.