Coconut Cream Pie and Crust

Double Pie Crust

2 C flour
1/4 C butter
2 heaping spoonfuls of lard (maybe around 1/4 C)
6 Tbsp cold water

Mix together with your mixer or if you're really motivated do it by hand. Either way, it'll be delicious. You will only use half of this for a coconut cream pie. Save the other half for pot pies. Or roll out, cut up and toss in cinnamon and sugar and bake.

Coconut Cream Pie

3 C milk
1/4 C cornstarch
3/4 C sugar
4 eggs
1 Tbsp butter
1 tsp vanilla
1 C coconut

In a heavy saucepan, mix together milk, cornstarch and sugar. In a separate container, whisk together 4 egg yolks. Ladle some of the hot milk mixture into the yolks. Add it to the saucepan. Bring to a boil for 2 min. Remove from heat. Add butter, vanilla and coconut. Pour into pie crust and bake for 35 min. I think my pie was in for 45 min. Cool in the fridge for 3-6 hours and top with whipped cream.