1/2 cup shortening
1 cup milk
2 eggs
1/2 cup white sugar
1 cup instant mashed potato flakes
1 cup flaked coconut
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup water
1 tablespoon white sugar
1/2 cup flaked coconut
2 teaspoons lemon juice
1/2 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 1 quart baking pan.
In a large bowl, cream together shortening, milk and eggs until smooth. Blend in sugar and instant mashed potato flakes. Stir in coconut, flour, salt and water. Stir into coconut mixture, then stir in lemon juice.
Divide dough into thirds, place in prepared pan. Bake in preheated oven for 30 to 35 minutes, until set. Cool 10 minutes in pan before removing from oven.
To make the Vanilla Bean Filling: Beat vanilla in large bowl until smooth. Stir in flour, salt and water until just all is just wet. Stir in coconut, pecans and 1 cup of ice; pour into cooled pastry shell. Chill 5 to 10 minutes before serving.