Coconut Cream Pie

• 2 12 cups shredded coconut
• 23 cup sugar
• 13 cup cornstarch
• 1 pinch salt
• 2 12 cups milk
• 14 cup whipping cream
• 2 egg yolks
• 2 tablespoons unsalted butter
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 14 teaspoon salt
• 3 tablespoons cold butter, cut in pieces
• 2 tablespoons cold vegetable shortening

1. For the pastry, sift the flour and salt into a bowl.
2. Add the butter and shortening and cut in with a pastry blender or two knives until the mixture resembles coarse bread crumbs.
3. With a fork, stir in just enough ice water to bind dough (2-3 tbls.).
4. Gather into a ball, wrap in wax paper and chill for at least 20 minutes.
5. Preheat oven 425F Roll out the dough 1/8 inch thick.
6. Transfer to a 9-inch tart pan.
7. Trim and flute the edges.
8. Prick the bottom.
9. Line with wax paper and fill with baking beans.
10. Bake for 10-12 minutes.
11. remove the paper and beans, reduce heat to 350F and bake until brown, about 10 more minutes.
12. Spread 1 cup of the coconut on a baking sheet and toast in the oven until golden, 6-8 minutes, stirring often.
13. Set aside for decorating.
14. Put the sugar, cornstarch and salt in a saucepan.
15. In a bowl, whisk together the milk, cream and egg yolks.
16. Add the egg mixture to the saucepan.
17. Cook over low heat, stirring constantly, until the mixture comed to a boil.
18. Boil for 1 minute, then remove from the heat.
19. Add butter, vanilla extract and remaining coconut.
20. Pour into baked pastry shell.
21. When the filling is cool, sprinkle toated coconut in a ring in center.

coconut, sugar, cornstarch, salt, milk, whipping cream, egg yolks, unsalted butter, vanilla, flour, salt, cold butter, cold vegetable shortening

Taken from www.food.com/recipe/coconut-cream-pie-183906 (may not work)