Coconut Cream Pie

For the Crust:  makes 1 double crust or 2 singles (alternative - use frozen pie shells but that's not what Grandma did).

• 1 1/2 cups flour
• 1/4 cups icy water
• 3/4 cups Crisco
• 1 teaspoon salt

For the Filling: 

• 1 quart milk
• 1/3 cup sugar
• 4 rounded Tablespoons cornstarch (not real full)
• 2 or 3 egg yolks
• pinch of salt
• 3/4 cup coconut

Crust Instructions:
Place flour, salt and Crisco into a bowl.  Cut with 2 forks or a pastry blender until mixture is crumbly (pea size pieces).  Add icy water and form dough into a ball.  Divide in half and roll into a circle to fit the pie dish.  Flute top edges and poke fork holes into the bottom to prevent air bubbles.  Bake at 400 degrees until done.

‍

Filling Instructions: 
Beat egg yolks with 1/4 c. of the milk.  Add sugar, salt, and cornstarch till mixed.   In a saucepan, warm the remaining milk, then add egg mixture, and coconut flakes, stirring until thickened.  Add 1 t. vanilla if desired.