Coconut Cream Pie

Coconut Cream Pie

3 eggs
Baked Pastry Shell (below)
1/4 cup sugar
1/4 cup cornstarch
1-1/2 cups fat-free milk
1 12-ounce can evaporated fat-free milk
3 tablespoons flaked coconut
1 teaspoon coconut extract
1/2 teaspoon vanilla
1/4 teaspoon cream of tartar
1/3 cup sugar
2 tablespoons flaked coconut

1. Separate egg yolks from whites; place egg yolks in a medium bowl and egg whites in another medium bowl. Let egg whites stand at room temperature for 30 minutes for meringue. Meanwhile, prepare Baked Pastry Shell; set aside. Reduce oven to 350 degrees F.

2. For filling, in a heavy, medium saucepan, stir together the 1/4 cup sugar and the cornstarch. Gradually stir in milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Beat egg yolks with a fork. Gradually stir about 1 cup of the hot mixture into the egg yolks. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat to medium-low. Cook and stir for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut and the coconut extract. Keep warm while preparing the meringue.

3. For meringue, add vanilla and cream of tartar to egg whites in bowl. Beat with an electric mixer on medium speed about 30 seconds or until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed about 2 minutes more or until mixture forms stiff glossy peaks (tips stand straight).

4. Pour hot filling into Baked Pastry Shell. Immediately spread meringue over filling, carefully sealing to edge of pastry to prevent shrinkage. Sprinkle with the 2 tablespoons coconut. Bake in the 350 degrees F oven for 15 minutes. Cool on wire rack for 1 hour. Chill for at least 3 hours or up to 6 hours before serving. Makes 10 slices.

Baked Pastry Shell: Preheat oven to 450 degrees F. Combine 1-1/4 cups all-purpose flour and 1/4 teaspoon salt.
 Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size.
Sprinkle 1 tablespoon cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to one side of the bowl.
Repeat, using 1 tablespoon cold water at a time, until all of the flour mixture is moistened (4 to 5 tablespoons cold water total).
Form dough into a ball.
On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle.
Transfer pastry to a 9-inch pie plate. Ease into pie plate, being careful not to stretch pastry.
Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Prick pastry all over with a fork.
Line with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or until golden.