PreparationTo make Crust: In a large bowl, combine the flour, sugar, and salt. Toss well, by hand, to mix. Scatter butter over dry ingredients and toss to mix. Using a pastry blender, 2 knives, or your fingertips, cut or rub butter into flour until it resembles coarse meal, with both large and small clumps. Add the shortening and repeat. Sprinkle half of water over mixture. Toss well with a fork to dampen mixture. Add remaining water, a tablespoons at a time, and continue to toss and mix, pulling mixture up from bottom of bowl on upstroke and gently pressing down on downstroke. (Dough made by hand may need a bit more water.) If necessary, add water 1 or 2 teaspoons at a time until the pastry can be packed. Gather dough into ball, knead once or twice, then flatten into a 3/4-inch-thick disk on a floured work surface. Wrap disk in plastic and refrigerate for at least an hour or overnight before rolling.
Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust for 15 minutes. (Can be made 1 day ahead. Keep frozen.)
Preheat oven to 375 degrees F. Line crust with aluminum foil. Fill with pie weights or dried beans. Bake for 20 minutes. Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)
To make Filling: In a medium saucepan, whisk together sugar, flour, salt and 1/4 cup cold milk until well blended. Gradually add in scalded milk, stirring constantly. Cook over medium heat, stirring, until thickened. Remove pan from heat; set aside.
In a medium bowl, beat egg yolks until thick and lemon colored. Temper egg yolks by whisking about one-fourth of the hot custard mixture into them. Blend well. Then whisk blended mixture back into hot custard mixture. Return pan to heat and continue to cook, stirring constantly, until mixture thickens to custard consistency (coats back of spoon), about 2 to 3 minutes. Remove from heat, stir in vanilla and coconut extracts and butter, until butter is melted. Stir in flaked coconut. Let cool until just warm, then pour into pre-baked crust.
To make Meringue: In a a large copper, stainless-steel, or glass bowl, beat egg whites until foamy. Add cream of tartar and vanilla, and gradually add sugar a tablespoonful at a time. Continue beating until stiff peaks form and sugar has dissolved, about 2 minutes. Spread meringue over top of cooled coconut filling, covering and sealing it right to inner edges of crust. Using the back of a metal spoon, lightly tap it on top, all over, creating little spikes. Bake in a pre-heated 350 degree F oven until lightly browned, about 10 minutes. Remove from oven and let cool completely before cutting into slices to serve.
Makes one 9-inch pie, or 6 to 8 servings.
Cooks Note: To minimize "weeping," spread the meringue on the pie filling while the filling is still warm. Also, meringue pies cut better with a wet knife blade.
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|Serving Size: 1 recipe (1780g)|
|Recipe Makes: 0|
|Calories from Fat: 244 (5%)|
|Amt Per Serving||% DV|
|Total Fat 27.1g||36 %|
|Saturated Fat 22.8g||114 %|
|Monounsaturated Fat 1.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 4108.8mg||142 %|
|Potassium 1831.7mg||48 %|
|Total Carbohydrate 1083.3g||319 %|
|Dietary Fiber 15.7g||63 %|
|Sugars, other 1067.6g|
|Protein 90.3g||129 %|
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Calories per serving: 4845
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