Categories: Pie- Cobbler- Cheesecake- tarts

Ingredients

• Meringue:
• 1 Tbsp. cornstarch
• 2 Tbsp. sugar
• 1/4 tsp. cream of tartar
• 1/2 cup cold water
• 3 egg whites
• 6 Tbsp. confectioners' sugar
• Crust:
• 1 1/4 cups all-purpose flour
• 1/2 cup vegetable shortening, well chilled
• 2 Tbsp. butter, well chilled
• 1 Tbsp. granulated sugar
• Dash salt
• Ice water
• Coconut filling:
• 1 cup granulated sugar
• 3 egg yolks
• Dash salt
• 3 heaping Tbsp. cornstarch
• 2 cups milk
• 1/2 stick butter
• 1 tsp. vanilla extract
• 1 pkg. frozen Bird's Eye coconut
• Baker's shredded coconut, for sprinkling

Directions

1. For the Meringue:

2. In a small pan, cook the cornstarch, sugar, cream of tartar and water until thickened and clear. Cool. Refrigerate while preparing the crust. Beat egg whites until foamy, then slowly add 6 Tbsp. confectioners sugar, then the cornstarch mixture and beat until fluffy.

3. For Crust:

4. Mix all ingredients except ice water with pastry blender, mixer or your fingers, being careful not to overmix. Pour just enough water around the outside edge of mixture and small amount in the middle. Mix just until dough comes together.
5. Roll into a ball and then roll out with rolling pin. Transfer dough to a large pie plate. (wrap dough around rolling pin, and unroll it into 10-inch pie pan") Prickle with a fork, put aluminum foil around the outside edges of your crust. Bake at 400 degrees for 10 minutes, remove foil and let the edges brown.

6. For the Filling:

7. In a double boiler, combine the sugar, egg yolks, salt, cornstarch and milk and cook until thick. Add butter, vanilla and frozen coconut. Pour mixture into the prepared pie crust. Top with meringue and sprinkle with shredded coconut. Bake at 350 degrees, until meringue is browned.

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