Coconut Cream Pie

Pie crust

Add salt to flour. Cut the crisco into the flour, do not over mix. Add enough cold water to form a soft dough. Do not over knead. Roll out to 1/8 inch thickness and place in a 9 pie pan. Bake at 350 degrees until lightly golden brown. Take out of the oven to cool.

Cream filling

Mix dry ingredients with the egg yolks. In a sauce pan, add milk and half & half, and bring to a boil. Add the flour egg mixture with the vanilla to the milk mixture. Stirring until the mixture is thick like a custard consistency and no lumps. Cool at room temperature. Pour into cooled pie shell.

Meringue

Add the water, baking powder and egg whites and beat on high until soft white peaks form. Top the custard with the meringue and sprinkle the top with the coconut flakes.

Bake pie at 400 degrees for about 7 minutes until the meringue and coconut are toasted and brown.

Cool at room temperature before putting it in the refrigerator.