Coconut Cream Pie

Ingredients

Flaky pastry crust

2-1/4C AP flour

1t                     Salt

3/4C + 2T        Crisco

1/3C                Cold water

Mix flour and salt in a food processor

Put shortening cut into cubes into processor

Pulse until size of peas

Trickle in water while pulsing until mixture comes together in a ball

Take out of processor

Divide into two parts (If making only a shell freeze one part)

Refrigerate for 1 hour

Form into either one or two crust pie

Roll it out into 11 to 12” circles

If just a shell

Prick the bottom crust with a 4 tine fork all over close together and refrigerate for 30minutes

Bake at 450F for 12 to 15 minutes or until golden

Check after 5 minutes

If bubbles appear, prick them at once

Cool before filling

Ingredients for two crust pie

1/2C    Sugar

1/4C    Cornstarch

2C       Half and Half

4          Egg yolks

3T        Butter

1C       Sweetened flaked coconut

2-1/2t   Vanilla extract divided

2C       Whipping cream

1/3C    Sugar

Garnish with toasted coconut

Directions

Combine 1/2C sugar and cornstarch in a heavy saucepan.

Whisk together half-and-half and egg yolks

Gradually whisk egg mixture into sugar mixture

Bring to a boil over medium heat whisking constantly

Boil 1 minute and remove from heat

Stir in butter, 1C coconut, and 1t vanilla.

Cover with plastic wrap

Placing the plastic wrap directly onto the filling

Let stand for 30 minutes

Spoon custard mixture into prepared pie crust

Refrigerate for 1 hour