Coconut Cream Pie

Ingredients:

Crust:

• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup shortening or butter, chilled
• 3 tablespoons ice water

Filling:

• 2/3 cup sugar
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 3 cups milk
• 4 egg yolks, slightly beaten
• 2 tablespoons butter softened
• 2 teaspoons vanilla
• 1 cup coconut

Directions:

Crust:

• Whisk the flour and salt together in a medium size bowl. Mix in the cold shortening until the mixture resembles coarse crumbs. Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a few drops at a time until the dough comes together.
• Gently gather dough particles together into a ball. Wrap in plastic wrap, and chill for at least 30 minutes before rolling.
• Roll out dough, and put in a pie plate and prick with a fork to prevent air bubbles
• Bake at 420 for 15 minutes
  

Filling:

• Mix sugar, corn starch and salt in sauce pan. Gradually stir in milk, cook over med heat stirring constantly till mix thickens and boils. Boil and stir 1 minute.
• Stir at least half of hot mix gradually into yolks, stir into hot mix in sauce pan, boil and stir 1 minute, remove from heat, stir in butter, vanilla and 3/4 c. coconut, pour into crust
  
• refrigerate at least 3 hours