Ingredients:

For the crust:

• 1 cup flour
• 1/3 cup Crisco shortening
• Dash of salt
• Approximately 1/2 cup cold water

Coconut Cream Filling:

• 3 cups Half and Half (or whole milk)
• 1/3 cup flour
• 2/3 cup white sugar
• pinch of salt
• 1 cup sweetened shredded coconut
• 3 large egg yolks, beaten
• 4 Tbsp butter
• 2 tsp vanilla extract
• 1/2 tsp almond extract

Whipped Cream Topping:

• 1 cup heavy whipping cream
• 1 1/2 tsp vanilla extract
• 3 Tbsp powdered sugar

Directions:

• Prepare pie crust by blending flour, shortening, and salt with a pastry blender until mixture resembles coarse crumbs.
• Gently blend in water until dough forms.  Do not overwork.
• Roll dough out into approximately 12 inch circle, and place into a  9 inch pie plate.  Flute edges and poke bottom of crust with a fork 6-8 times.
• Bake at 400 degrees for 12-15 minutes.
• Cool completely before adding the filling.
• For the filling, scald the milk in the microwave or on stove top to almost boiling.
• Combine flour, sugar, salt and coconut into a saucepan.
• Over medium heat, whisk 1 cup of the scalded milk into the flour/sugar mixture.
• As this mixture begins to thicken, add another cup of scalded milk and continue whisking until it begins to thicken again.
• Add the final cup of milk, and cook over medium heat until mixture  begins to thicken.
• Remove from heat, and pour 1/2 cup of thickened mixture into the beaten egg yolks, continuing to whisk.
• Pour this mixture back into the pot and continue to whisk.
• Cook for an additional 2-3 minutes until mixture reaches pudding consistency.
• Remove from heat, and stir in butter, vanilla and almond extract.
• Cool for 15-20 minutes.
• Pour into baked pie shell.
• Chill completely before adding vanilla whipped cream.
• For whipped cream, combine heavy whipping cream, powdered sugar, and vanilla.  Beat until soft peaks form.
• Spread on top of cooled coconut cream filling.
• Garnish with toasted coconut