Directions (continued)

• Cut in shortening until mixture resembles coarse crumbs. Combine egg
• yolk and 1/2 cup cold water; gradually add to crumb mixture, 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
• fluted 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, in a large saucepan, combine sugar, flour and salt. Stir
• in milk until smooth. Cook and stir over medium-high heat until
• thickened and bubbly. Reduce heat to low; cook and stir for 2
• minutes longer. Remove from the heat. Stir a small amount of hot
• filling into egg yolks; return all to the pan, stirring constantly.
• Bring to a gentle boil; cook and stir for 2 minutes. Remove from the
• heat; gently stir in coconut and extracts. Pour filling into pastry
• shells.
• For meringue, combine the 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 large 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.
• Spread evenly over hot filling, sealing edges to crust. Bake at
• 350° for 12-15 minutes or until the meringue is golden brown.
• Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours
• before serving. Store leftovers in the refrigerator.
• Yield: 2 pies (6-8 servings each).