Rich and elegant, it is perfect for company...or just because you're in the mood!
Pastry:
Pre-baked 9” pie shell, cooled
For the filling
¾ c. plus 3/8 c. sugar
1/3 c. plus 1/6 c. flour
1/3 t. salt
2 c. whole milk
1 c. light coconut milk
4 and a ½ egg yolks, beaten
1 ½ T. butter
1 ½ t. vanilla
2 ¼ c. shredded coconut
1/4 c. shredded coconut, toasted
For the meringue: use either the Italian or Swiss meringue recipe from Pie Pals. Sprinkle with 1/4 c. toasted meringue after baking.
This won a blue ribbon at the state fair!