Ingredients
1/2 cup all-purpose flour1/8 teaspoon salt2 tablespoons shortening2 tablespoons cold waterFILLING:3 tablespoons sugar4-1/2 teaspoons cornstarch1 cup 2% milk2 large egg yolks3 tablespoons sweetened shredded coconut1 tablespoon butterMERINGUE:1 large egg white1/8 teaspoon cream of tartar2 tablespoons sugarSweetened shredded coconut, toasted, optional
Preparation
In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Cover and refrigerate until easy to handle, about 15 minutes.
On a lightly floured surface, roll out dough to fit a 5-in. pie plate. Transfer to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Line unpricked crust with a double thickness of heavy-duty foil.
Bake at 450° for 5 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack.
For filling, in a small saucepan, combine the sugar, cornstarch, milk and egg yolks. Cook and stir over medium heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Remove from the heat. Gently stir in coconut and butter. Pour into crust.
For meringue, in a small bowl, beat egg white and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
Bake at 350° until meringue is golden brown, 10-15 minutes. Cool on a wire rack for 30 minutes. Refrigerate for at least 3 hours before serving. Garnish with additional shredded coconut if desired.
