Mother Of Necessity Easy Coconut Pie Recipe

How to make it

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• Mix flour and salt together in bowl
• cut cold shortening into flour with two take knives or pastry cutter until pea size or smaller "clumps" remain
• add water until dough forms - you want the dough to cling together but not be too wet - I do all this by hand (it makes a more tender crust) but you can use a mixer and pastry hook if you want
• chill dough for 20 minutes or more to make rolling crust easier
• roll crust and put in shell - bake and set aside to cool (for the sake of space I am not putting the how to bake a pie crust in but if you don't know you can look on the web about pie weights, times and all that jazz)
• set crust aside to cool
• while oven is still hot, spread coconut on baking sheet and toast - it usually takes about 10 minutes for me to do this but you have to watch closely or coconut will burn - keep mixing it up on the tray until it is a nice golden brown - remove from oven and set aside
• make the filling - stir sugar, yolks, flour and milk together in pot then cook on medium heat until boiling
• Continue to boil for 5 min. (for thicker pudding allow to boil while stirring for another few minutes, you will feel it thicken and it will thicken more when it sits)
• Remove from heat, stir in vanilla and let sit for a few minutes
• gently fold in toasted coconut and pour into your pie shell
• place in refrigerator and serve when set and cool
• this turned out great, was easy, and required minimal ingredients. Notes: I keep a stick or two of shortening in the frig. so I have it on hand for pie crusts. Toasting the coconut gives an enhanced nutty coconut flavor and toasty brown flecks make the pie nice to look at. You can also top with whipped topping, but I didn't have any when I made this - I need to go the store. Enjoy and let me know what you think! Sorry, no pics - it got cut and eaten before i got to it.