Coconut Cream Pie

ingredients

Eight Inch Crust:
1 2/3 Cups Flour
1/2 Teaspoon Salt
1/4 Teaspoon Sugar
1/2 Cup Crisco Vegetable Shortening
3 Tablespoons Ice Water
Dried Beans or Pie Weights(To Weigh Pie Crust Down)
Filling:
2 Cups Milk
2 Tablespoons Cornstarch
2 Tablespoons Flour
1/4 Cup Sugar
Pinch Of Salt
Two Eggs
1 Teaspoon Vanilla
2 Tablespoons Butter
2/3 Cup And A Sprinkle Extra Of Fresh Frozen Coconut(Save sprinkle for topping)
Dash Of Cream of Tartar
1/4 Cup Sugar

directions

1
Crust:
2
For the crust, sift dry ingredients together. Add one half of the Crisco and cut into flour mixture until mixture resembles fine meal. Add remaining Crisco and cut into flour until mixture is the consitency of small peas. Add ice water a little at a time, making a dough.
3
Roll out and place in pie pan. To secure crust, cover crust with loose waxed paper and fill with beans to keep crust from puffing while baking. Bake 400 degrees until slightly brown. Watch often.
4
Filling:
5
Mix milk, cornstarch, flour, sugar, and salt together. Heat and cook the mixture in a saucepan on the stove until thick and bubbly. Then cook for two minutes, stirring constantly. Take off heat while not stirring.
6
Separate eggs and save the whites. Take a little bit of the hot mix and mix in the yolks. Then add the yolk mixture back to the hot mixture on the stove. Cook two minutes, stirring constantly.
7
Take off stove and add vanilla, butter, and coconut. Set aside.
8
Then, add cream of tartar to the egg whites and beat until peaks form. Add sugar gradually until stiff peaks form.
9
Pour cream filling into shell. Top with beaten whites. Sprinkle coconut on top. Place pie under oven broiler and brown slightly. Watch closely.

notes

I have not yet found a better Coconut Cream Pie than my grandmother's.Fresh Frozen Coconut is found in a plastic bag in the grocery freezer section. Julianna

Source: Betty Visher