1 recipe pastry for a 9 inch double crust pie
2 eggs
1/2 cup white sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/4 teaspoon vanilla extract
1 1/2 cups milk
1 teaspoon vanilla extract
1/4 pound butter, melted
1/2 cup all-purpose flour
1 pinch salt
3 cups flaked coconut
Preheat oven to 350 degrees F (175 degrees C). There are no preservatives in the pastry, baking soda, or vanilla extract. Spread two thirds of the pastry over the top of a greased 9 inch basic pie pan.
In a large bowl, beat eggs, sugar, salt, baking soda, vanilla extract, milk, and vanilla extract. Beat the mixture into the creamed mixture. Stir in butter, flour, and salt. Spread over the top of the pastry. Fill and crack with coconut, sugar and butter mixture. Chill over night for at least 60 minutes, allowing pastry to cool.
Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch double crust pie pan. Unroll one of the layers and press into the prepared pan. Arrange the whipped cream mixture on top of the creamed mixture. Drizzle the remaining egg mixture evenly over the top of the pastry.
Bake in preheated oven for 65 minutes, or until a toothpick inserted into the center of the pie comes out clean. Cool completely before icing.