• Preheat oven to 350℉. To begin, gather all your ingredients so that you have everything close at hand.

  Carefully separate 3 large egg yolks from the egg whites.

Prepare the Crust

• (Makes 2 crusts.) In a medium bowl, mix together 2 cups all-purpose flour and 1 teaspoon salt. Using a blending fork, cut in 3/4 cup vegetable shortening. Add 1/2 cup cold water in two parts, mixing until ingredients form a nice dough. Divide in half. Roll out on a floured surface big enough to fit pie pan.
• For this recipe crimp edges and poke tiny holes all around with fork. Blind bake pastry by lining crust with a sheet of crumpled waxed paper and then filling it with 2 cups of dried beans. Bake on lowest rack in oven for 20 minutes with beans. Remove beans and paper and bake for another 15-17 minutes until lightly brown.

  (Baking with the dried beans will keep your crust from shrinking, and baking on the lowest rack will ensure that your crust is fully baked before adding your pudding to it.)

Make the Cream Filling

• In a medium saucepan, whisk together 2 cups whole milk, 1/4 cup granulated sugar, 1/4 teaspoon salt, and 2 tablespoons butter. Heat on medium high heat until butter begins to melt.
• Meanwhile, in a small bowl, stir together egg yolks, 1/4 cup remaining sugar, and 3 1/2 tablespoons cornstarch.
• Temper yolks with 1/2 cup of the warm milk, slowly whisking until it thins.
• Add yolk mixture to saucepan and cook for 4-5 minutes until mixture thickens, stirring constantly. Remove from heat and add 2 teaspoons vanilla extract and 1 cup coconut flakes. Set aside while you make the meringue.

Prepare the Meringue

• In a large mixing bowl, add 3 large egg whites, 1/2 teaspoon vanilla extract, and 1/4 teaspoon cream of tartar. Beat together on medium speed for one minute.
• Gradually add 6 tablespoons granulated sugar, one tablespoon at a time, beating at high speed for about 3-4 minutes. Mixture should form stiff glossy peaks.

Assemble the Pie

• Pour the coconut cream pudding into the baked pie pastry. Top with meringue, carefully spreading to the edges of the pie so that the meringue touches the crust.
• Sprinkle the top with 1/2 cup coconut flakes. Bake at 350℉ for 10 minutes or until meringue is lightly browned. Allow to cool for 1 1/2 hours, and then refrigerate for 6-8 hours before serving. Serves 8.