Alberta Dunbar Category: Cream Toasted Coconut Cream Pie Serves 6-8 Crisco Classic Pie Crust 1 1/3 all-purpose flour 1/2 tsp salt 1/2 stick Crisco all vegetable shortening 3 to 6 tbsp ice water Preheat oven to 400 degrees. Spoon flour into measuring cup and level. Mix flour and salt in a medium bowl. Cut in shortening using pastry blender or 2 knives until flour is blended and forms pea-size chunks. Sprinkle with 1 tablespoon of water at a time. Toss lightly with a fork until dough forms a ball. Roll on lightly floured board to fit a 9-inch pie plate with 1/2 inch overlap. Turn into pie plate and flute edges and prick bottom with fork. Bake at 400 degrees for 10 minutes or until golden brown. Cool on rack completely before filling. Filling: 8 oz cream cheese, softened 1 cup milk 1 tsp vanilla extract 8 oz. white chocolate, melted and cooled 3.4 oz pkg coconut cream instant pudding 1 1/2 cup toasted coconut 1 cup heavy cream, whipped Combine cream cheese and milk in a large bowl. Beat on high until smooth. Add vanilla and cooled chocolate, blend well. Beat in pudding and coconut with a wooden spoon until blended. Fold in whipped cream. Pour into shell. Chill for 45 minutes to an hour. Topping: 2 cups heavy cream 1/4 cup sifted powdered sugar 1 tsp vanilla extract Garnish with 1/2 cup toasted coconut Combine all ingredients in a medium bowl. Beat on high until stiff. Reserve 2 cups in pastry bag with large rosette or star tip. Frost pie with remaining topping. Pipe border around pie and sprinkle toasted coconut over center of pie. Chill.