Coconut Cream Pie Recipe

In a bowl, combine the flour, sugar, salt and baking powder.
Cut in shortening until mixture resembles coarse crumbs.
Combine egg yolk and 1/2 cup cold water; gradually add to crumb mix-ture, tossing with a fork until a ball forms.
Cover and refrigerate for 1 hour.
Divide dough in half.
Roll out each portion to fit a 9-in pie plate.
Place in plates; trim pastry even with edge.
With a small round flut-ed cutter, cut small circles out of dough scraps.
Beat egg white with remaining water; brush over edges of pastry.
Arrange dough cutouts around edge.
Line unpricked pastry shells with a double thickness of heavy-duty foil.
Bake at 400° for 12-15 minutes or until lightly browned.
Cool on wire racks.
For filling, combine the sugar, flour and salt in a large saucepan.
Stir in egg yolks and 1 cup milk until smooth; mix well.
Gradually whisk in remaining milk.
Bring to a boil over medium heat, stirring constantly.
Cook and stir over medium heat until thickened, about 3 minutes.
Remove from the heat.
Stir in coconut and extracts; keep warm.
For meringue, combine sugar, cornstarch and water in a saucepan until smooth.
Bring to a boil over medium heat, stirring constantly.
Cook and stir for 2 minutes or until clear.
In a mixing bowl, beat egg whites until soft peaks form.
Pour hot sugar mixture in a small stream into egg whites, beating constantly until stiff peaks form.
Pour warm filling into pastry shells; immediately spread with meringue, sealing edges to crusts.
Sprinkle with additional coconut.
Bake at 350° for 12-15 minutes or until meringue is golden.
Cool on wire racks.
Store in the refrigerator.