1 c. plus 2 tbsp. flour
Pinch salt
6 tbsp. lard or solid vegetable shortening, room temp.
3 tbsp. ice water (approx.)
1 c. sugar
1/4 c. cornstarch
Pinch salt
3 c. milk
4 eggs, separated
1/4 c. butter, softened
2 c. shredded coconut, lightly toasted in oven

Preheat oven to 425 degrees.

Mix flour and salt. Cut in large or vegetable shortening until mixture is crumbly. Sprinkle on water, tablespoon by tablespoon, stirring after each addition, until dough is just barely workable into a rugged ball that holds together. Roll dough out on a lightly floured board. Place in 9" pie pan. Flute edges with finger or fork, and press aluminum foil neatly onto the crust. Bake 5 minutes. Remove foil, and bake about 10 minutes more, or until crust is light brown and crisp. Remove from oven and cool in pan.

In a heavy saucepan, beat 1/4 cup sugar with cornstarch and salt. Very gradually whisk in milk, then egg yolks, one at a time. Cook over medium heat, stirring constantly until mixture comes to full boil. Reduce heat and continue to cook and stir 2 or 4 more minutes. Remove from heat and stir in butter and 1 1/2 cups of shredded coconut. Cover and let cool 20 to 25 minutes. Pour into pie shell. Beat egg whites to soft peaks; sprinkle on remaining sugar and continue beating until stiff; spread over top of pie and sprinkle with remaining coconut. Brown about 5 minutes in hot oven (watch carefully to make sure meringue doesn't burn). Cool completely before serving.