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1
Preheat oven to 400 degrees F.
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2
Prepare Basic Sweet Pie Crust as directed.
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3
Roll the dough into a circle, about 1/4-inch thick.
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4
Place dough in a 9-inch pie plate, trimming and crimping the edges as the dough is gently pressed into the pan.
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5
Line the pastry with parchment paper and fill with pie weights or beans.
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6
Bake until golden brown around sides and edges, about 15 minutes.
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7
Remove parchment paper and return the crust to the oven and bake until bottom of crust is pale golden, about 5 minutes longer.
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8
Set aside on a wire rack to cool.
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9
In a nonstick 1-quart saucepan, combine 3/4 cup sugar and 2 3/4 cups milk together.
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10
Bring the milk to boiling point and scald the milk.
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11
In a small mixing bowl, whisk the remaining milk, egg yolks, and cornstarch together.
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12
Whisk until smooth.
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13
Temper the egg yolk mixture into the scalded milk.
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14
Bring the mixture up to a boil and cook for about 3 minutes or until the mixture is thick, stirring constantly.
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15
Remove the pan from the heat and stir in 1 cup of the flaked coconut, vanilla and butter.
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16
Pour the filling into the prepared pie shell.
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17
Cover the pie with plastic wrap and place in the refrigerator.
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18
Chill the pie completely, about 2 hours.
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19
Preheat oven to 350 degrees F.
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20
Using an electric mixer, whip the egg whites until stiff with the remaining 2 tablespoons of sugar.
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21
Spread the meringue evenly over the top of the pie.
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22
Sprinkle the top with the remaining 1/3 cup coconut.
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23
Bake for about 8 to 10 minutes or until golden.
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24
Remove from the oven and cool.
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25
Alternately, top with fresh sweetened whipped cream and more toasted coconut.
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26
1 1/2 cups plus 2 tablespoons bleached all-purpose flour
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27
1 tablespoon sugar
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28
1/2 teaspoon salt
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29
6 tablespoons (1 stick) unsalted butter, cut into 1/4-inch pieces and chilled
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30
2 tablespoons vegetable shortening
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31
4 to 5 tablespoons ice water, or as needed
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32
Sift the flour, sugar, and salt into a large bowl.
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33
Add the butter and shortening.
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34
Rub the fats between your fingertips and thumbs, or use a pastry blender, until the mixture resembles coarse crumbs.
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35
One tablespoon at a time, work in enough ice water just until the dough comes together, being careful not to over mix.
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36
Shape into a smooth ball of dough, flatten into a disk, and wrap in plastic wrap.
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37
Refrigerate for at least 30 minutes, and up to 2 days.
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38
Yield: enough dough for 1 single-crust pie
