Start with pastry of course.
Now
You can feel free to purchase an already prepared crust but if you do, please make sure it is made with TENDERFLAKE Lard. From the freezer section.
If you are making your own pastry:
1/2 LB. Lard cut into pieces
3 cups all purpose flour
1 tsp. salt
Mix above ingredients together with either a pastry cutter or as I do, with your hands.
Until mixture resembles course crumbs. Do not squish or squeeze as this will make it tough. Be gentle but thorough

In a 1 cup measuring cup break one whole egg, beat lightly with a fork
add 1 TBLSP. white vinegar
and fill measuring cup to the one cup mark
Mix with a fork
VERY IMPORTANT
Add HALF of this egg mixture to your flour and Lard mixture. The other half you will discard.
Mix well but again, do not over mix or treat it harshly:)

With your hands form pastry into a ball and put out onto counter. do not knead but do make sure it comes together nicely.
This is enough dough for two pies with top and bottom crust.
Divide into two or four balls. wrap in saran and flatten into a disk.

Place disks you are not using into another plastic bag and freeze for another time. The one you are using for this pie can either go into the fridge for a few minutes or you may roll it right away. It will be a bit easier to work with if you put it in the fridge for half an hour. Otherwise it will be very soft and will have a tendency to stick to the counter.
Put a small amount of flour on counter and flatten one disk. Flip disk so both sides have a thin layer of flour. With a rolling pin roll pastry into a round flat piece large enough to fit into your pie plate and come up over the edges . Make sure pastry is thin. It should be not much thicker than a sheet of paper.

Put into pie plate. Bring edges of pastry over the edge of the pie plate and tuck it slightly.
With a fork, pierce pastry generously which helps it not to shrink.
Place a piece of parchment paper in the middle and fill with either 1 cup dried beans or something with some weight that can go into the oven.
Bake in 400 degree oven for 20 minutes and then remove beans and parchment. Continue to bake for 10 minutes or until it looks to be browning. Do not bake it until it is brown and crispy.

Remove from oven and let it sit until you are ready to fill it .

COCONUT CREAM:
You will need 2 cups of 2 % milk
3 large eggs
1/2 cup sugar
2 TBLSP. corn starch
2 TBLSP. flour
1/2 tsp. salt
1/2 tsp. vanilla
2 TBLSP. butter
1 cup coconut (You can use sweetened shredded or unsweetened and flaked)for creamed mixture
1/2 cup for top of pie

heat 1 1/2 cups 2% milk in saucepan and heat on medium heat until beginning to scald

Break three large eggs separating whites and yolks into two separate bowls.

In a third bowl mix 2 TBLSP. Flour and 2TBLSP. Corn starch and 1/2 cup white sugar. add 1/2 cup milk and blend well
add to warm milk in saucepan and stir well until mixture begins to thicken.
beat egg yolks lightly and then VERY CAREFULLY and very gradually add 1/4 cup of hot milk mixture to yolks Stirring.
(This process is necessary so that your eggs do not cook while you are trying to add them to the milk.)
Add this egg/milk combination to the saucepan and stir constantly until thickened. It will take about 5 minutes
Remove from heat and add
Add vanilla and butter
add coconut
stir well and if it seems too thick you can add 1 or 2 TBLSP. milk to slightly thin it.

Set aside while you beat your egg whites to stiff peaks.
When they are slightly beaten add 2 TBLSP. sugar and continue beating until stiff.

Pour coconut mixture into pie shell
top with egg whites
top with 1/4 cup coconut

Bake in 400 Degree oven for 5 to 10 minutes
Watch carefully and when coconut and whites begin to brown remove from oven.

Set aside until you are ready to eat it.
Some people like it chilled
some like it warm from the oven.
Whichever you like is the right way to serve it.

Enjoy