Coconut Cream Pie

Directions

1. 1
   For the pastry, sift the flour and salt into a bowl.
2. 2
   Add the butter and shortening and cut in with a pastry blender or two knives until the mixture resembles coarse bread crumbs.
3. 3
   With a fork, stir in just enough ice water to bind dough (2-3 tbls.).
4. 4
   Gather into a ball, wrap in wax paper and chill for at least 20 minutes.
5. 5
   Preheat oven 425F Roll out the dough 1/8 inch thick.
6. 6
   Transfer to a 9-inch tart pan.
7. 7
   Trim and flute the edges.
8. 8
   Prick the bottom.
9. 9
   Line with wax paper and fill with baking beans.
10. 10
    Bake for 10-12 minutes.
11. 11
    remove the paper and beans, reduce heat to 350F and bake until brown, about 10 more minutes.
12. 12
    Spread 1 cup of the coconut on a baking sheet and toast in the oven until golden, 6-8 minutes, stirring often.
13. 13
    Set aside for decorating.
14. 14
    Put the sugar, cornstarch and salt in a saucepan.
15. 15
    In a bowl, whisk together the milk, cream and egg yolks.
16. 16
    Add the egg mixture to the saucepan.
17. 17
    Cook over low heat, stirring constantly, until the mixture comed to a boil.
18. 18
    Boil for 1 minute, then remove from the heat.
19. 19
    Add butter, vanilla extract and remaining coconut.
20. 20
    Pour into baked pastry shell.
21. 21
    When the filling is cool, sprinkle toated coconut in a ring in center.