Overlook Coconut Cream Pie

Allow egg whites to stand at room temperature for 30 minutes. In a large mixing bowl, combine the egg whites, vanilla and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or till soft peaks form (tips curl).

Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.

Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in Coconut Cream Pie.

On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.

In a mixing bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening and unsalted butter, cut into chunks, till pieces are pea-size. Sprinkle water, 1 tablespoon at a time, over part of mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, till all the dough is moistened. Form dough into a ball.

Trim pastry to 12 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and sides of pastry in plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or till golden. Cool on a wire rack.