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Angel Wings

Pie crust
1 cup all purpose flour
1/3 cup butter flavored Crisco (do not use plain)
1/4 teaspoon salt
5-8 teaspoons iced water


Filling
2 2/3 cups whole milk
1 egg
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon salt
1 teaspoon vanilla
1 1/4 cup sweetened flake coconut


Topping

1/4 cup coconut

1 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon vanilla
1 cup coconut, toasted



Pie crust

In a large bow, add flour, shortening and salt. Blend mixture using pastry blender until mixture looks like small pebbles. Pour in water, starting with 5 teaspoons and adding a few teaspoons if mixture appears to dry. Continue to stir using a fork until all combined. Mixture should remain together if pressed together. Form ball with hands. No need to chill dough at this point. Roll dough out onto flat surface, floured with rolling pin. Continue rolling until dough is round, about 1/2 inch in thickness and at least as big as pan. Using 9" pan, place dough into pan, smoothing out bottom and sides. Cut off any remaining excess dough and fold edges over all the way around the pie. Using a fork, pierce small fork holes along the entire bottom and sides of dough. Cook in 375 degrees over (blind bake) for approximately 10 minutes or until crust just starts to brown. Let cool.

Make pudding

In a medium saucepan, whisk milk and egg until completely incorporated. Add your sugar, cornstarch, and salt. Cook over medium heat; whisk until thickened. Remove saucepan from heat. Stir in vanilla then coconut. Pour into your cooled crust. Place plastic wrap over top of pudding to avoid a skin forming. Place in refrigerator until chilled, a few hours.

Once pie is thoroughly cooled, remove plastic wrap. Sprinkle raw coconut over top of pie.

Topping

Next, toast coconut on a cookie sheet at 350 degrees for about 3 minutes until lightly golden. (At this time, I like to mix a bit of raw coconut into the toasted coconut for different texture.)

Spread your coconut on a cookie sheet or pan. Toast at 350 for about 2-4 minutes, until lightly golden. Let cool to touch.

Whip together cream, sugar, and a vanilla until fluffy. Spread over pie and top with the toasted coconut. Enjoy!