Coconut Cream Pie

Step 1: To make the pie dough: heat the oven to 400 degrees F.

Step 2: In a bowl whisk together the dry ingredients (flour - salt) and then mix in the shortening with your hands until lumps the size of marbles remain. Make a well in the center and pour in 3 tablespoons water. Mix the dough in by pulling the mixture up and over without squeezing unit a soft dough forms. Pat dough into a 5 inch disk and transfer to a floured surface.

Step 3: Roll dough out into an 11 inch wide circle and transfer to a 10 inch disposable pie pan, pressing together any tears. Place another 10 inch pie dish inside, pressing down lightly (dough is between the two pie dishes).

Step 4: Bake the pie shell upside down on a baking sheet for 20-25 minutes or until golden brown. let cool, then invert pie and remove top pan. set aside.

Step 5: To make the custard bring 4 1/3 cups milk to a boil over medium high heat.

Step 6: Meanwhile whisk together the sugar, cornstarch, eggs, and salt in a large bowl. Drizzle hot milk into the egg mixture while whisking constantly. Return mixture to pot, stirring constantly over medium heat until thick (15-20 minutes), stir in the untoasted coconut. Transfer mixture to a large bow, cover with plastic wrap and let cool to room temperature.

Step 7: Transfer custard to pie shell.

Step 8: Put topping mix and remaining milk (1 cup) in a large bowl of an electric mixer and beat to stiff peaks. Transfer topping to a pastry bag fitted with a star tip and pip onto pie in 3 rows, zig zagging to create swirls.

Step 9: Chill 3-4 hours before serving.