Coconut Cream Pie Ii

Directions

1. For Crust: Blend flour, sugar, and salt in processor. Add in butter and shortening; using on/off turns, cut in till mix resembles coarse meal. Drizzle 4 Tbsp. ice water over mix. Process just till moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate1 hour.
2. Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9-inch-diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 min. (Can be made 1 day ahead. Keep frzn.)
3. Preheat oven to 375 degrees. Line crust with aluminum foil. Fill with pie weights or possibly dry beans. Bake 20 min. Remove weights and foil. Bake till golden brown and set, about 10 min. Cold. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature.)
4. For Filling: Whisk 1/2 c. sugar, Large eggs, egg yolk, and flour in medium bowl. Bring lowfat milk and coconut to simmer in medium saucepan over medium heat. Gradually add in warm lowfat milk mix to egg mix, whisking constantly. Return to same saucepan; cook till pastry cream thickens and boils, stirring constantly, about 4 min.
5. Remove from heat. Fold in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Refrigeratetill cool, at least 2 hrs and up to 1 day. Transfer filling to crust. Cover; refrigerateovernight.
6. For Topping: Toast coconut in heavy small skillet over medium heat till lightly browned, stirring occasionally, about 3 min. Cold completely.
7. Using electric mixer, beat cream, sugar, and coconut extract in medium bowl till peaks form. Spread whipped cream all over top of filling. Sprinkle proportionately with toasted coconut. (Can be prepared 4 hrs ahead. Cover and chill.) Serve cool.
8. This recipe yields 8 servings.