CRUST:

1 c. all-purpose flour
1/3 c. shortening
1 tbsp. butter
1/2 tsp. salt
2 to 3 tbsp. cold water

FILLING:

2/3 c. granulated sugar
3 tbsp. cornstarch
1/2 tsp. salt
3 egg yolks, slightly beaten
2 c. half & half
2 tbsp. butter
1 tsp. vanilla
1 c. flaked coconut

MERINGUE:

3 egg whites
1/4 c. sugar
Toasted coconut (optional)
Whipping cream for topping (optional)

Blend crust ingredients (except water) in blender until mixture resembles coarse crumbs. Gradually stir in water to form a dough. Roll out pastry. Fit into a 9-inch pie pan. Prick shell all over with fork. Bake at 450 degrees for 12 to 15 minutes.

For filling: In top of double boiler, combine sugar, cornstarch, salt and egg yolks. Mix well. Gradually stir in half & half. Cook and stir constantly over medium heat until mixture thickens, about 10 minutes. Blend in butter, vanilla and coconut.

For meringue, beat egg whites until frothy. Gradually beat in sugar until stiff peaks form. Spread meringue over filling. Bake at 350 degrees for about 8 minutes. One 9-inch pie, 8 servings.