for the crust:
2 1/2 cups all-purpose flour
2 1/2 tablespoons sugar
1/2 teaspoon iodized salt
3/4 cup shortening
1/3 cup ice cold water
1 egg yolk
1 egg white for brushing
for the filling:
2 cups young coconut, malakanin texture
1 cup coconut juice
1/2 cup evaporated milk
1/4 cup sugar
1/4 cup condensed milk
1/3 cup cornstarch
Ingredients for the cream custard layer:
1/2 cup sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
1 cup milk
2 eggs, slightly beaten
1 teaspoon vanilla extract
1/4 cup dessicated coconut, - optional
procedure:
For the crust, combine flour, sugar and salt. Cut in margarine or shortening until mixture is crumbly. Combine egg yolks and cold water and slowly pour this into the dry mixture. Knead a little to form a dough. Divide the dough in two. Wrap in plastic wrap and chill.
For the filling, Combine coconut, 1 cup of coconut juice, evaporated milk, condensed milk and sugar in a saucepan. Cook over medium heat, stirring often for about eight minutes. Dissolve cornstarch in remaining coconut juice. When mixture begins to boil, add the cornstarch mixture and quickly stir for Five minutes. Set aside.
For the cream custard layer, in a small saucepan, combine sugar, flour, salt and milk. Cook over low heat until mixture begins to thicken. Away from the heat, add half of the mixture to the eggs, Beat until smooth and return to the rest of the mixture. Cook until thick.
To assemble, roll out the dough and fit into a 9 inch pie plate with 2 inch overhang. Pour in the coconut mixture and smoothen the surface. Add custard and smoothen the top. With the remaining dough, make a lattice top design on the pie. Pinch edges decoratively. Glaze top with egg white. Sprinkle with sugar. Bake at 350 degrees F for an hour and until crust turns light golden brown.