Crust
    2 cups all-purpose flour
    1 tsp. salt
    2/3 cup shortening
    1 piece eggyolk
    1 tsp. vinegar
    1/4 cup ice water

Filling
    4 cups coconut meat
    1 cup coconut water
    1 300 ml. can MILKMAID Sweetened Condensed Milk
    2/3 cup cornstarch

1. Blend flour and salt in a bowl. Cut in shortening using two knives or a pastry cutter. Combine yolk, vinegar and water; slowly add the liquid to the flour mixing until dough can be handled. Divide dough into 2 parts with one part slightly bigger than the other. Roll bigger dough to about 2 inches larger than a 16-inch pie plate. Fit dough into a pie plate, letting sides hang. Roll out remaining dough for the crust. Set aside.

2. Combine filling ingredients in a thick saucepan. Cook stirring constantly until thickened. Cool then pour into prepared crust. Cover with top crust; flute or crimp edges together to seal. Bake for 1 hr. at 425 degrees F. Cool before serving.

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