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1
In a bowl, combine flour, sugar, salt and baking powder.
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2
Cut in shortening until it resembles coarse crumbs.
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3
Combine egg yolk and 1/2 cup cold water; gradually add to crumb mixture, tossing with a fork until a ball forms.
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4
Cover and refrigerate for 1 hour.
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5
Divide dough in half.
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6
Roll out each portion to fit a 9-inch pie plate.
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7
Place in plates and trim to fit.
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8
Flute edge or use scraps for decorative edge.
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9
Beat egg white with remaining water; brush over edges of pastry.
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10
Line unpricked pastry shell with a double thickness of heavy-duty foil.
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11
Bake at 400F for 12 to 15 minutes or until lightly browned.
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12
For filling, combine the sugar, flour and salt in a large saucepan.
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13
Stir in egg yolks and 1 cup milk until smooth; mix well.
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14
Gradually whisk in remaining milk.
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15
Bring to a boil over medium heat, stirring constantly.
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16
Cook and stir until thickened, about 3 minutes.
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17
Remove from heat; stir in coconut and extracts.
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18
Keep warm.
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19
For meringue, combine sugar, cornstarch and water in a saucepan until smooth.
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20
Bring to a boil over medium heat, stirring constantly.
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21
Cook and stir for 2 minutes or until clear.
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22
In a mixing bowl, beat egg whites until soft peaks form.
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23
Pour hot sugar mixture in a small steam into egg whites, beating constantly until stiff peaks form.
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24
Pour warm filling into pastry shells; immediately spread with meringue, sealing edges to crusts.
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25
Sprinkle with additional coconut.
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26
Bake at 350F for 12 to 15 minutes or until meringue is golden.
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27
Cool on wire racks.
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28
Store in the refrigerator.
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29
Times are an estimate.
