This is what I learned. Mom uses Crisco or Fluffo (no exceptions) & not the butter flavor Crisco, the regular one. The recipe for the pastry is right on the Crisco box. She adds the water a little at a time (she used cold water from the fridge & added some ice to the glass & just dipped the measuring spoon into the water to add gradually until the pastry was the consistency she wanted). The recipe on the box makes enough pastry for two one shelled or 1 double crust pie. We made one larger pie & one small single crust.
After rolling it out and fitting it to the pie plate and crimping the edges with her fingers, she poked holes with a fork on the bottom of the plate and all around the inside edges. We baked the shell for 15 minutes or so at 350. You just have to keep looking and if Mom sees any bubbles forming on the bottom of the shell, she pokes the bubble with a fork..just so the pastry will lay flat on the bottom of the pan. She buys the coconut cream filling (this one was Oetker) & you can cook it stove top or in the microwave (just follow directions on the box).
When it comes to the meringue, Mom uses 3 egg whites and puts them in a narrow, deep bowl. Also, the eggs were at room temperature. She beat them with a mixer until the peaks start to form and then gradually adds the sugar and just a pinch of cream of tartar. Keep beating the egg whites until they look like clouds, then put on top of pie, sprinkle coconut on the top & bake @ 350 until toasty. You can tell by looking at it if the meringue is set. That is it. Take it out, enjoy the smell...it is wonderful. Leave the pie on a wire rack for 3 hours before putting in the fridge. Just place a piece of wax paper lightly over the top until you serve it. Ta Da!!!!
So there you have it. I think she adds love and that is what makes it taste so good. Thanks for the lesson Mom & all the tips <3
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