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Coconut Cream Pie Crust:

By Ginny Roberts, Best in Show winner 1 ½ cups “Cake” Flour

Filling: ½ teaspoon salt PHOTO BY DAVID WERNER
¾ cup sugar ½ teaspoon sugar
1/3 cup all-purpose flour
3 tablespoons cornstarch ½ cup Butter (cold and cut into small squares about ¼ inch)
Pinch of salt
2 egg yolks (Save whites to brush on raw pie crust) 4 – 6 tablespoons ice water
¾ cup cold milk
3 cups warm milk Mix dry ingredients together and then add Butter and blend
1 ½ tablespoons butter with pastry blender. Add ice water, a few tablespoons at a time,
1 ½ cups coconut until dough can be shaped into a ball. Wrap in wax paper and
1 ½ teaspoons vanilla chill in freezer for 30 minutes. Roll out pie dough and place in
Small carton of Cool Whip glass pie plate. Using a fork, prick bottom and sides of pie dough.
Mix sugar, cornstarch, flour, and salt. In a small bowl, beat Brush pie shell with egg whites. (This will keep your pie crust
egg yolks slightly and combine with ¾ cup cold milk. Add this from shrinking.) Bake at 450 degrees for 13 – 14 minutes until
mixture to dry ingredients, forming a smooth paste. Add warm golden brown.
milk slowly and cook until thick and smooth, stirring constantly.
Cook 5 minutes after it thickens. Add butter and coconut and While your crust is cooling, toast ¼ cup of coconut in a small
refrigerate overnight. The next morning, add vanilla to filling skillet. Stir constantly so it doesn’t burn. When it starts to turn
and make your crust. This same recipe can be used for Banana a little brown, take it out of the skillet and let it cool. Then put
Cream Pie. Just substitute 2 or 3 bananas for the coconut. filling into pie crust, top with Cool Whip and sprinkle coconut
on top. ENJOY!

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