Coconut Cream Squares

Ingredients

For the Crust

• 1 1/2 cups flour
• 2/3 cups shortening
• 5-7 Tbs. cold water (or coconut water)

For the Vanilla Coconut Pudding

• 2 2/3 cups whole milk (1/2 evaporated milk and half water is a great substitute for whole milk!)
• 1 egg
• 1/2 cup sugar
• 1/4 cup cornstarch (don't do the flour substitute, just use cornstarch)
• 1/4 tsp salt
• 1 tsp vanilla
• 1 1/3 cups sweetened, flake coconut

For the Whipped Cream and Topping

• 1 cup heavy whipping cream
• 2 T. granulated sugar
• 1/2 tsp. vanilla
• 1 cup coconut

Directions

Crust

1. Cut shortening into flour, until shortening is in pea-sized pieces.
2. Stir in water as needed, until just combined.
3. Roll out on a floured surface, and place in a 9x13 inch baking dish. Crimp edges.
4. Bake at 350 for about 15 minutes, until lightly golden. Let cool.
5. Vanilla Coconut Pudding
6. In a medium saucepan, whisk together milk and egg well so they are completely incorporated.
7. Add the sugar, cornstarch, and salt. Cook over medium heat, whisking often, until thickened.
8. Remove from heat and add vanilla. Stir in coconut.
9. Pour into cooled crust. Place in refrigerator for a few hours, or until chilled.
10. For the Whipped Cream and Topping
11. Combine cream, sugar, and vanilla. Whip until light and fluffy. Spread on top of chilled pie.
12. Spread coconut on a pan.
13. In a 350 oven, toast for about 2-4 minutes, until lightly golden. Sprinkle evenly on top of the pie.