Caribean Coconut Pie
This is a double crust coconut pie.
Pie Crust:
2 cups flour
2/3 cup shortning
dash salt
7-8 tablespoons cold water
This is for a double crust pie
Filling
one cup softened butter (eight ounces or 225 g)
one-half cup sugar
two eggs, beaten
one cup milk
two cups grated coconut
one teaspoon vanilla
a pinch of baking soda
one-half teaspoon grated nutmeg (optional)
one 9-inch pie shell, made from home-made or store-bought pie crust dough baked in a pie pan for five to seven minutes in an oven heated to 350 degrees F (180 C)
pie crust dough, cut into strips or to cover all the top
What you do
Preheat oven to 350° F. In a large kitchen bowl make the filling by blending together all of the ingredients, starting with the butter and sugar, then adding other ingredients. Pour into the baked pie shell.
Cover with the pie crust strips, arranged in a criss-cross pattern, if desired.
Bake in a 350° F oven until filling is done and crust is golden brown — 30 to 40 minutes. Serve warm, or cooled to room temperature.