Recipe(tried): Coconut Cream Pie /Pie Crust

For Carolyn and Cathy-

Pie Crust

4 cups flour
1 tbls sugar
2 tsp salt
1-3/4 cup Crisco
1/2 cup water
1 tbls white vinegar
1 large egg (slightly beaten)

Combine flour, sugar and salt. Cut in Crisco till consistency of peas. Mix water, vinegar and egg
together and blend with dry mixture. (DO NOT OVERMIX) Form a ball and divide into 4 pieces. Refigerate about 1 hour or till ready to use. Can be frozen.
I roll mine between two sheets of plastic wrap or parchment paper and it peels off fine. Prick with a fork and refrigerate for about 30 min. Then bake at 450 degrees for about 8-10 min till golden.Coconut Cream Pie

9 inch baked shell

3/4 cup sugar
4 tbls cornstarch
1/2 tsp salt
3 cups milk (or half and half for richer pie)
3 egg yolks - slightly beaten
1 tbls butter
2 tsp vanilla
1 cup flaked coconut (I toast some additional for the top)

Make filling after pie shell baked.
In medium saucepan combine sugar, cornstarch and salt, MIx well.
Gradually add the milk and mix till smooth.
Over medium heat bring to boiling - stirring occsionally (I do watch)- boil 1 min and remove from heat.
Stir 1/2 of the milk mix into egg yolks to temper. Pour back into saucepan and return to bboiling- stirring - boil for 1 min.
Remove from heat- gently stir in butter and vanilla. Stir in 1 cup flaked (and toasted if desired) coconut.

Pour into pie shell.
Refrigerate about 2-3 hours.

Topping

1 cup heavy cream
2 tbls confectioners sugar
1/2 tsp vanilla

Beat all ingredients with rotary or stand mixer till stiff. Spread over pie.
Sprinkle toasted coconut over top.

I have made numerous times - its great!!