Coconut Cream Pie

Pie Crust:

In a food processor, combine the Crisco, butter, and flour, and pulse until it resembles coarse crumbs.

Mix the egg with the cold water, vinegar, and salt. Add to the food processor, and process until it comes

together. Divide in 2 balls. Press into a disc and chill.

When ready, preheat oven to 425*. Roll out the dough and place in the bottom of the pie plate. Prick

holes with a fork. Put tin foil over the dough and add some beans or rice to keep the dough down. Bake

for 12-15 minutes or until light golden in color. Remove and cool completely.

In a liquid measuring container, pour in the coconut milk; and whisk. Add the heavy cream so that it

equals 3 cups total. Add the eggs to the milk mixture and whisk to combine. Pour the mixture into a

deep saute pan, or saucier pan; with the stove turned OFF. Add the sugar, coconut flour, cornstarch,

and salt and whisk, until well combined. Turn the heat on, to a medium low heat, and bring to a boil,

stirring constantly. Cook, stirring constantly, for 2 minutes more. Remove the pan from the heat, and

stir in the vanilla and the 1 cup of coconut. Pour into cooled pie shell and chill until firm. About 4

hours. Top with whipped cream and toasted coconut.

Toasted Coconut Topping:

Spread coconut on a baking sheet and bake at 350 stirring it occasionally until golden – about 5 minutes.