Crust

1. 1 3/4 cups all purpose flour
2. 1/2 teaspoon salt
3. 3/4 tablespoon ice water

Filling

1. 2 eggs
2. 1 1/4 cups sugar, divided
3. 1 1/2 teaspoon vanilla
4. 2 tablespoons cornstarch
5. 1 1/2 teaspoons all purpose flour
6. 2 1/4 cups milk, divided
7. 3/4 cups half and half
8. 3 tablespoons unsalted butter
9. 1/2 cup shredded coconut
10. 1/2 cup slivered almonds, toasted

Topping

Whipped Cream

Directions:

For crust combine flour and salt in medium bo  w.  Cut in shortening until mixture resembles coarse crumbs.  Sprinkle water around edges.  Blend with fork until dough will form a ball.  Wrap in plastic wrap.  chill one hour. 

Heat Oven to 400 degrees.  Flour rolling surface and rolling pin lightly. Roll dough into circle.  Trim one inch larger than pside-down 9-inch pie plate.  Loosen dough carefully.  fold int quarters.  Unfold and press int pie plate.  fold edge under and flute. 

Prick bottom and sides throughly with fork about 5 times.  This is to prevent shrinkage.   Line with parchment paper or greased aluminum foil.  spread with dry beans or rice to wight down.

Bake at 400 degrees for 20 minutes.  Remove from oven.  Remove beans or rice carefully.  Peel off paper or foil.  Bake about 10 minutes or until crust is golden.  Cool.

For filling, place eggs in medium bowl.  Beat one minute.  Add 1/2 cup sugar and vanilla.  Beat until smooth.  Add cornstarch and flour.  Beat until smooth.  Add 3/4 cup milk gradually.  Beat untilsmooth.

Place remaining 1 1/2 cups milkand half and half in large saucepan.  Add remaining 3/4 cup sugar. Do not stir.  Bring to a boil on medium heat.  Beat in 30 seconds.  Beat in egg mixture slowly with wire whisk.  Beat in while mixture comes to a boil for 30 seconds.  Pour into medium bowl.  Beat in butter until melted.

Combine coconut and toasted almonds.  Fold into custard.  Pour into baked pie shell.  cover completely with plastic wrap.  Refrigerate 3 hours.  For topping, peel off plastic wrap.  Top with whipped cream and toasted almonds.

One 9 inch pie