Coconut cream Pie

Lauri,
This is the pie recipe you wanted me to post. It is quite good and is quite at busy recipe. If you just want to make a Vanillas cream pie this recipe works you would just omit the coconut.
Coconut cream Pie
Prep.1hr
Bake 25min
Cool 1 hr
Chill 3-6 hrs.
1Recipe Baked pastry shell(will be down below this recipe)
4 eggs
3/4 c sugar
1/4 c cornstarch or 1/2 c all purpose flour
3 cups milk
1 tsp margarine or butter
1 1/2 tsp vanilla
1 1/3 cup coconut flakes
Four-egg-White Meringue(See recipe bellow)

1.prepare baked pastry shell. Separate egg yolks from whites, set whites aside for meringue.

2. Meanwhile, for filling, combined sugar and cornstarch. Gradually stir in milk. Cook and stir over medium-high heat till thickened and bubbly. Cook and stir for 2 min. more. remove from heat. Slightly beat egg yolks with a rotary beater or fork. Gradually stir about 1 cup of the hot filling into the yolks. Pour egg yolk mixture into hot filling in pan. Bring to a gentle boil. Cook and stir 2 min more. Remove from heat. Stir in margarine and vanilla & 1 cup coconut flakes. Keep filling warm: prepare margarine and vanilla. Keep filling warm: prepare meringue.
3. Pour warm filling into Baked Pastry shell. Spread meringue over warm filling: seal to edge. Sprinkle 1/3 cup coconut flakes over pie before baking. Bake in a 325 degree oven for 25-30 min or till lightly browned. Cool on a wire rack for 1 hour. Chill 3-6 hours before serving: cover for longer storage. Makes 8 servings.

Pastry for single-crust Pie
1 1/4 c all purpose flour
1/3 c shortening
4-5 TBS cold water

1. Stir together flour and 1/4 teaspoon salt Using a pastry blender cut in shortening till pieces are pea sized.
2. Sprinkle 1 TBS of the water over part of the mixture: gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 Tbs of the water at a time, till all the dough is moistened. Form dough into a ball.
3. On lightly floured surface, use you hands t slightly flatten dough. roll dough from center to edges int a circle about 12 inch in diameter.
4. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9 inch pie plate. Ease pastry into pie plate being careful not to stretch pastry.
5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed in individual recipes. Makes 8 servings.

Baked pastry shell: Prepare as above, except generously prick bottom and sides of pastry in pie plate with a fork. Prick all around where bottom and sides meet. line pastry with a double thickness of foil. Bake in a 45o degree oven for 8 min. Remove foil. Bake 5-6 min more or till golden. Cool on a wire rack.

Meringue for pie (No Fat)
4 egg whites
1 tsp vanilla
1/2 tsp cream of tartar
1/2 c sugar

1. Allow egg whites to stand at room temperature for 30 min. In a large mixing bowl combine egg whites, vanilla, and cream of tartar. Beat with an electric mixer on medium speed about 1 min till soft peaks form.
2. Gradually add sugar, 1 tbs at a time beating on high speed about 4 min more or till mixture forms stiff, gloss peaks and sugar dissolves.
3. Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in individual recipes. Makes 8 servings.

Recipes found in the Better Homes and Gardens New Cook Book limited Edition 1930- 2000 Meredith 11th edition.