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Crust:
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Flour
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1 cup
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Salt
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½ tsp
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Shortening
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1/3 cup
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Water
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3 to 4 tbsp
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Filling:
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Egg yolks – well beaten
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3
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Sugar
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1 ¼ cups
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Salt
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1 tsp
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Milk
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½ cup
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Butter or margarine
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2 tbsp
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Almond extract
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½ tsp
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Lemon extract
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¼ tsp
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Coconut – chopped
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1 cup
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Egg whites
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3
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Crust: Mix together flour and salt. Cut in
shortening. Sprinkle 3-4 tablespoons water until you can form a ball; roll out
and place in pie pan loosely and flute. Pour in filling. Bake at 350~ for 35-40
minutes or until knife comes out clean when tested. Coconut
Filling: Combine
egg yolks, sugar and salt; mix well. Add milk, butter, almond extract and lemon
extract. Beat thoroughly. Fold in coconut. Beat egg whites until stiff but not
dry. Fold into egg yolk mixture. Pour into pie shell.
