2/3 cup margarine
2/3 cup margarine
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 tablespoon milk
1 teaspoon vanilla extract
1 teaspoon salt
1 teaspoon ground nutmeg
1 teaspoon vanilla extract
1 cup flaked coconut
1 teaspoon vanilla extract
1 cup unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Preheat oven to 450 degrees F (220 degrees C). Grease and flour 2 (9 inch) pie shells. Mix margarine, sugar, eggs, vanilla, flour, milk, vanilla and salt; set aside.
In a large bowl, cream together 3/4 cup margarine, 1/2 cup melted butter and 1 tablespoon sugar until light and fluffy. Beat in eggs one at a time, then stir in flour. Mix in 3/4 cup coconut oil and vanilla extract; blend well. Mix 1/2 cup coconut flour and 1/2 cup flour into cream mixture. Gradually beat in margarine mixture, scraping bowl often, until the consistency is reached. Beat in coconut milk, remaining 1/2 cup coconut flour, 1/2 cup flour, baking soda and 1 teaspoon cream of tartar; whisk into cream mixture.
Pour batter into prepared shells. Bake in preheated oven for 60 minutes.
Remove shells from oven and slice into 1/2 inch slices. Remove parchment from pie shells and tightly seal. Brush tartar into crust and sprinkle with remaining coconut flakes. Bake 5 minutes longer, or until toothpick inserted into center of each pie comes out clean.