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["1. For the pie dough: Heat oven to 400u00b0. Whisk flour, milk powder, and salt together in a bowl. Mix in shortening with your hands until lumps the size of marbles form (do not overmix). Make a well in center and pour in 3 tbsp. water. Dig in and pull mixture up and over, without squeezing, until a soft dough forms. Pat dough into a 5"" disk and transfer to a lightly floured surface.", "", "2. Roll dough out into an 11""-wide circle and transfer to a 10"" disposable aluminum pie pan. (Press together any tears.) Press dough against edges of pan to trim away edges. Place another 10"" pie pan inside, sandwiching the dough; press down gently. Bake pie shell upside down on a baking sheet until golden brown, 20-25 minutes. Let cool, then invert pie and remove top pan. Set pie shell aside.", "", "3. For the custard: Bring 4 1/3 cups milk to a boil in a medium pot over medium-high heat. Meanwhile, whisk together sugar, cornstarch, eggs, and salt in a large bowl. Drizzle hot milk into egg mixture while whisking constantly. Return mixture to pot and cook, stirring constantly, over medium heat until very thick, 15-17 minutes. Stir in untoasted coconut. Transfer coconut custard to a large bowl, cover surface with plastic wrap, and let cool to room temperature.", "", "4. Transfer custard to pie shell. Put topping mix and remaining milk into a large bowl; beat to stiff peaks. (Alternatively, you may use sweetened whipped cream, but it won't hold up as long.) Transfer topping to a pastry bag fitted with a star tip and pipe onto pie in 3 rows, zig-zagging to create swirls. Sprinkle toasted coconut over top. Chill 3-4 hours before serving.", "", "MAKES ONE 10"" PIE"]
