Coconut Cream Pie

Ingredients

Crust

• 2 cups flour
• 1 cup shortening
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 cup cold water

Filling

• 3/4 cup sugar
• 2 Tablespoons cornstarch
• 3 egg yolks
• 2 1/2 - 3 cups milk
• 1/2 teaspoon vanilla
• 1/2 cup shredded coconut

Meringue

• 3 egg whites
• 1/4 teaspoon cream of tartar
• 6 Tablespoons sugar

DIrections

Heat the oven to 350° F.

Dissolve the sugar and salt in the water, then place in the refrigerator to chill. Cut the shortening into the flour with a pastry blender. Gradually add the water and work until a dough is formed. Cover with plastic wrap and refrigerate for 30 minutes.

Roll out the dough to 1/4-inch thick, carefully transfer to a 9-inch pie pan, and prick all over with a fork. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 minutes, then remove the beans and parchment, carefully trim away the excess, and return to the oven to bake until done. Set aside to cool completely.

In a medium saucepan, beat together the sugar, cornstarch, and egg yolks. Gradually whisk in the milk, turn the heat to medium, and stir constantly until thick. Turn off the heat, stir in the vanilla and coconut, and set aside to cool for five minutes. Pour into the baked pie crust and set aside.

In a large glass or metal bowl, whip egg whites and cream of tartar until foamy. Add the sugar gradually, and continue to whip until stiff peaks form. Spread the meringue over pie, sealing the edges at the crust. Bake for 10 minutes, until the top of the meringue is dry and golden brown.