Coconut Pie

This was a happy mistake! Really, I totally made this pie the WRONG way. It was supposed to be a coconut cream pie, and I was looking at the wrong recipe the entire time. Long story short, this is what I ended up with, and my friends RAVED about it. I will forever think of this pie as a Happy Mistake! (And yes, I do plan on making a cream pie in the future...)
Coconut Pie
Printable Version
Yellow Pie Crust
1 1/8 cup flour
1 Tbs. sugar
1/4 t. salt
1/2 cup butter flavored crisco
2 Tbs. cold water
Combine flour, sugar, and salt together in a large bowl. Cut in crisco
When all mixture is crumbly, add water, 1 Tbs. at a time, and toss with fork after each addition. Mix lightly. After dough is throughly mixed, press dough into a loose ball. DO NOT TIGHTLY PACK DOUGH. Refrigerate for at least 2 hours or overnight.
After refrigeration, roll dough out until approx. 1/4 inch thick. Place into pie pan. Leave 1-inch rim of dough along outer edges of your pan. Form a  rim on edge of pan by pinching with fingers. Prick bottom and side thoroughly with a fork. Bake at 475 degrees for 8-10 minutes. Allow to cool prior to adding filling.
Filling
1 1/2 cups sugar
3 Tbs. cornstarch
3 Tbs. flour
dash salt
1 1/2 cups HOT water
3 slightly beaten egg yolks
2 Tbs. butter
1/2 cup toasted coconut, plus 1/4 cup for topping
After making the pie crust and setting it to the side, mix the sugar, cornstarch, flour, and salt in a sauce pan and gradually add hot water, stirring constantly. Cook and stir over high heat until mixture boils. Reduce heat and continue to cook and stir for 2 minutes more. (Make sure that you do the full 2 minute cooking times, this allows the fillings to cook and hold its shaped when cooled).
After the mixture has cooked for the above 2 minutes, crack eggs yolks into a DIFFERENT BOWL. Add a small amount of hot mixture to gradually temper the eggs. (Temper=slowly warm up the eggs before adding them to the boiling mixture, if they are added while cold they will immediately cook, yuck!) Then add the eggs to the boiling mixture and bring to a boil again. Cook and stir for 2 minutes. Remove the hot mixture from the heat and add butter.  Stir until butter is melted. Add 1/2 cup toasted coconut and stir until combined.
Pour the hot mixture into the pie shell.
Allow pie to cool, and make fresh whipped cream for the topping. Spread whipped cream on top of cooled pie, and sprinkle remaining 1/4 cup toasted coconut on top.
Serve and be amazed!
Serves 10.
Recipe adapted from Erika and Laurel