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1
Preheat the oven to 400 degrees F.
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2
All ingredients should be cold.
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3
Combine all the dry ingredients in a large mixing bowl.
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4
Add shortening and butter.
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5
Using a pastry blender, cut in the shortening and butter until the mixture resembles course meal.
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6
Drop by drop, add the cold water.
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7
Mix in with the fingertips, not hands, as the palms will warm the dough.
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8
Continue mixing water in until the dough begins to hold together without being sticky but not crumbly.
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9
Lightly spray a deep 9-inch pie pan or 8 1/2-inch fluted flan pan.
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10
Roll out dough and place in pie pan.
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11
allowing the excess pastry to hang over the edge.
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12
Chill in the freezer for 10 minutes.
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13
Line the pastry shell with parchment and baking beans or beads.
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14
Bake the shell for 10 minutes.
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15
Remove the paper and beans/beads and return to the oven for 10 more minutes.
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16
Cool.
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17
Makes pastry for 9-inch single-crust pie.
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18
Lightly toast 1 cup of shredded coconut in oven, about 7 minutes.
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19
Remove and cool.
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20
Set aside.
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21
Combine egg yolks and sugar.
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22
Beat with electric mixer until pale yellow and fluffy.
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23
Add cornstarch and melted butter.
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24
Blend well and set aside.
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25
Heat milk but do not boil.
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26
Stir in coconut cream.
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27
Gradually add egg and cornstarch mixture, stirring constantly over medium-low heat until filling begins to thicken.
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28
Add 1 teaspoon vanilla.
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29
Remove filling from heat and let cool.
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30
In a mixing bowl, whisk or beat 1 cup of heavy cream on high until it begins to thicken and forms stiff peaks.
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31
Set aside.
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32
Strain cooled filling through fine mesh sieve to remove lumps.
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33
Fold in whipped cream and 1 cup of shredded coconut with pie filling and pour into prepared piecrust.
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34
Whisk or beat remaining heavy cream on high until it begins to thicken.
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35
Gradually add confectioners' sugar and remaining teaspoon of vanilla.
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36
Continue until stiff peaks form.
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37
Fold in toasted coconut and spread over top of pie.
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38
Refrigerate until mixture has cooled and set.
