Ingredients:
For the crust
- 2 cups All-purpose flour
- 3/4 tsp Salt
- 3/4 cup Crisco® All-Vegetable Shortening Cold
- 4-8 tbs Ice cold water
For the coconut filling
- 5 large Egg yolks Beaten
- 1 1/2 cups Granulated Sugar
- 3 tbs Corn starch
- 3 cups Whole milk
- 1/4 cup Butter or Margarine
- 1 tsp Pure vanilla extract
- 1 cup Flaked coconut
For the meringue
- 5 large Egg whites
- 4 tbs Granulated sugar
Instructions:
For the crust
- Let’s start with the crust. STIR flour and salt in large bowl until blended. Cut shortening into flour mixture using pastry blender or fork until shortening pieces are the size of peas. Gradually add just enough water, 1 Tbsp. at a time, stirring with fork just until dough holds together and forms a smooth ball.
- SHAPE dough into a ball for single pie crust. Divide dough in half and shape into two balls for double crust pie. Flatten into 1/2-inch thick disk(s). Wrap disk(s) in plastic wrap. Chill 30 minutes or up to 2 days.
- ROLL dough on lightly floured surface, rolling from center outward. Transfer to pie plate.
- Fold edge under and press to form a standing rim.
- HEAT oven to 425°F. Thoroughly prick bottom and sides of unbaked pie crust with fork. Bake on lowest rack in oven 15 minutes or until golden brown. Cool completely on wire rack before filling.
For the coconut filling
- Mix together beaten egg yolks, sugar, corn starch, milk and butter in saucepan over medium heat. Cook, stirring constantly until thick and bubbly. Remove from heat. Add vanilla and coconut and allow to fully cool.
For the meringue
- Beat 5 egg whites, slowly adding sugar. Beat whites until stiff. Place meringue on top of pie, making sure you spread to sides, covering crust, so meringue doesn’t shrink when baked.
- Bake at 350 F for 3 to 5 minutes, until soft brown spots form on meringue.