Company Coconut Cream Pie
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Shortening||1⁄2 Cup (8 tbs)|
|Cold water||5 Tablespoon|
|Sugar||3⁄4 Cup (12 tbs)|
|Milk||3 1⁄2 Cup (56 tbs)|
|Egg yolks||4 , beaten|
|Butter/Margarine||4 1⁄2 Teaspoon|
|Vanilla||1 1⁄2 Teaspoon|
|Flaked coconut||2 Cup (32 tbs)|
|Cream of tartar||1⁄2 Teaspoon|
In medium mixing bowl, combine flour and salt.
Cut in shortening to form coarse crumbs.
Sprinkle with water, 1 tablespoon at a time, mixing with fork until particles are moistened and cling together.
Form dough into a ball.
Roll out on lightly floured board at least 2 inches larger than inverted 10-inch deep dish pie plate.
Ease into plate.
Trim and flute edge.
Microwave at High for 5 to 8 minutes, or until pastry appears dry and opaque, rotating plate after every 2 minutes.
In 2-quart measure, combine sugar, cornstarch and salt.
Blend in milk.
Microwave at High for 9 to 14 minutes, or until mixture comes to a rolling boil, stirring 3 times with whisk.
Microwave at High for 1 minute.
Blend small amount of hot mixture into egg yolks.
Add back to hot mixture, stirring constantly.
Reduce power to 70% (Medium High).
Microwave for 1 1/2 to 2 minutes, or until mixture thickens, stirring once or twice with whisk.
Blend in butter and vanilla.
Stir in coconut.
Pour filling into cooled pastry shell.
Preheat conventional oven to 400°F.
In large mixing bowl, combine egg whites and cream of tartar.
Beat until foamy.
Gradually add sugar, beating until stiff peaks form.
Blend in vanilla.
Spread meringue over hot filling, sealing to edge of pastry.
Bake until lightly browned, 8 to 10 minutes.