Recipe Courtesy of Santa Fe Café
2 cups flour
1/3 cup water
2/3 cup vegetable oil
Heat oven to 350 degrees.
Mix all ingredients until well-blended. Place dough on a lightly floured surface. Roll dough with rolling pin from center to edges into a circle about 12 inches in diameter, lightly dusting with flour as needed.
Wrap pastry around rolling pin and unroll into a 9-inch pie plate. Form into tin and trim edges of crust ½ inch beyond pan; flute crust if desired. Bake 15 to 18 minutes until brown.
1 13.5-ounce can coconut milk
¾ cup sugar
½ cup cornstarch
1 cup shredded coconut
1 teaspoon vanilla
Separate egg yolks from whites; set whites aside for meringue.
For filling, mix coconut milk, sugar, cornstarch and egg yolks in a saucepan. Cook and stir over medium heat until mixture thickens. Remove from heat.
Add shredded coconut and vanilla to thickened custard and stir well. Pour into pre-baked, cooled piecrust.
4 reserved egg whites
2 tablespoons cornstarch
½ cup water
1/3 cup sugar
In a mixing bowl, whip egg whites with beaters on high; set aside.
Combine cornstarch, water and sugar in another bowl. Microwave on high and stir every 20 seconds until mixture is clear and thickens. Add egg whites while mixing on high speed. Beat until stiff peaks form. Spread over pie filling.
Sprinkle shredded coconut over meringue. Place pie in 350-degree oven and bake until golden, about 15 minutes. Remove pie from oven and cool. Chill before serving.