Coconut Pie

Coconut Pie
1/2 cup flour
1/2 cup water
3 egg yolks
1-1/2 cups sugar
2-1/2 cups milk
2 cups flaked coconut
2/3 stick butter
1/2 teaspoon butter flavoring
1 tablespoon vanilla
1 pie shell - recipe below

Mix flour and water to make a paste, in sauce pan. Add egg yolks (save the whites for your meringue. Add sugar and milk. Cook over low heat, stirring constantly until thickened. Add coconut, butter, butter flavoring, and vanilla. Pour into pie shell.

With egg whites, add 3 to 4 tablespoons of sugar and beat with mixer until it peaks. Top pie and bake for 30 minutes.

Pie Crust
3 cups flour
1 teaspoon salt
1 cup shortening
1 tablespoon vinegar (white)
1 egg
7 to 8 tablespoons ice water
(makes 4 pie shells)

Sift flour and salt. Cut in shortening until it becomes coarse.

Mix in vinegar, egg and ice water; mixing a little at a time with your dry mixture. DO NOT KNEAD, but press into a ball and store in refrigerator until ready to use.

Sprinkle surface and rolling pin with flour. Take your ball and cut into fours. With 1/4 roll it out for your pie crust.

I have to admit, I'm better off using Pillsbury pie crust (roll out kind). Mine was a little on the thick side. But I'm not  giving up. I'm determined to master a pie crust. I can make biscuits, dumplings, but a pie crust.... I need Paula Deen or the Pioneer Woman to come help me out.

Even though the crust was a little thick, the pie was delicious. You can also use this recipe for a chocolate pie; adding cocoa. My mom has used this recipe for years and its a keeper.

Be Sweet and Stay Sweet!