Coconut Cream Pie

Crust:  I place the flour, salt and cold lard into my food processor and pulse to mix.  I then add 6-8 Tbsp of ice water into the mixture pulsing.  When it starts to cling together,  dump bowl out onto a floured surface to make the dough into a ball.  Place plastic wrap around it and refrigerate for at least an hour.  You may take the dough out of the refrigerator and divide the dough in half.  Roll out the dough into the desired size rolling outward from the center so as not to toughen the crust.  Place in pie plate and finish off edges as you prefer. Bake empty shell at 350 degrees for 10-15 min. - watch closely as to not overbake.

Filling:  On stove top, mix sugar, cornstarch milk salt and egg yolks in and stir constantly while it heats and thickens.  When desired consistency is achieved, add butter, vanilla and coconut.  Add to finished pie crust.  Add meringue by whipping the egg white, cream of tartar and sugar until stiff peaks.  Brown in oven about 10 min. in a 350 degree oven.  I like to chill my pie - it will hold together better and the flavor can't be beat!