Crust (enough for two 10 inch shells or one pie with a top:

* 2 1/2 cups all-purpose flour, plus extra for rolling

* 1/2 cup (1 stick) cold unsalted butter, cut into 1/2 inch pieces or so

* 1/2 cup shortening

* 1 teaspoon salt

* 1 teaspoon sugar

* 6 to 8 tbs cold water

Coconut Filling:

* 1.5 cups canned coconut milk

* 1.5 cups half and half

* 3 egg yolks

* 3/4 cup white sugar

* 1/4 cup corn starch

* 1/4 cup flour

* 1/4 tsp salt

* 1 cup flaked coconut and 1/2 cup toasted coconut

* 1 tbs coconut extract

Crust:

Combine flour, salt, and sugar in a food processor (pulse to mix) if you have one. If not gently mix with your hand. Cut int butter and shortening until mixture resembles pea size pieces/course meal. Add ice water 1 Tbsp at a time, pulsing until mixture just begins to clump together.

If you pinch some of the crumbly dough and it holds together, it's ready. If the dough doesn't hold together, add a little more water and pulse again.

I don't use a food processor as it's one more item that gets dirty! I just gently do with my hands but quickly as to not make the butter too warm..

Take dough out of the bowl and place on the counter top dusted with flour. Divide into two pieces. You'll knead it just enough to get it to all stick together and fold over itself about 3 times. Take each ball and wrap in plastic wrap and place in the fridge for one hour.

Preheat oven to 350.

Take dough out of the fridge and roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick. As you roll out the dough, check if the dough is sticking to the surface below. If you need to, add a few sprinkles of flour under the dough to keep it from sticking. Carefully place onto a 9-inch pie plate. Gently press the pie dough down so that it lines the bottom and sides of the pie plate.

If there is extra hanging over, take a knife and cut off excess.
Leave about 3/4 inch overhang. Fold the edge of the dough over and under the edge of the bottom piece of dough, pressing together. If you take one hand and bend your index and next finger at the knuckle, use it on the inside of the crust while you take the index finger of the other hand and press dough lightly between. This will give you the curvy look to an old fashion pie.

Line the pie crust with parchment paper or aluminum foil. Fill at least two-thirds full with dry beans, rice, or stainless-steel pie weights. Bake for 20 minutes. Remove from oven, cool a few minutes and carefully remove the paper/foil and beans/rice. Poke small holes in the bottom of the pie crust with a fork and return to oven (without the weights) and cook for an additional 10 minutes, until the crust is golden. Cool completely before filling.

This sounds like a lot of work but really it isn't. If not, just purchase the already made pie crust and bake per the instructions it gives.

Cream Filling:

Toast the coconut on a foil lined baking sheet at about 350 degrees for about 5-7 minutes. Or until a golden brown. Keep an eye on it as it can burn easily and every oven is different.

In a large saucepan, combine all the ingredients BUT THE CUP OF COCONUT.Bring to a boil on medium-low heat stirring constantly. Give it about 10 minutes and if still runny, increase heat to medium while continuing to stir. The mixture will become thick and take off the heat. Add in the cup of coconut flake and stir well. Put filling in baked pie crust and place in the fridge for at least 2-3 hours to set.

If you like then buy whipped cream or cool whip to top with the pie and sprinkle with toasted coconut.

I use home made whipped cream by mixing 3 cups of whipping cream, 2 tbs vanilla extract and 3 tbs sugar or 1/4 cup of powder sugar. Beat in a chilled bowl with mixer until forms soft peaks. Chill for about 1 hour.Spoon over pie or place in a one gallon freezer bag, cut a small tip out in the corner and pipe on. I place a star tip in the bag prior to piping.