Instructions

• Preheat your oven to 350°F (175°C). If using a frozen pie crust, ensure it’s fully thawed, then bake per package instructions for about 10-12 minutes until golden brown. Allow to cool completely.
• In a medium bowl, whisk together the flour, cornstarch, salt, and sugar. In a separate bowl, whisk the egg yolks. In a medium saucepan over medium heat, combine the milk and vanilla. Gradually stir the dry mixture into the milk, whisking continuously to prevent lumps.
• Continue to cook the mixture, stirring frequently until thickened and bubbles form, about 5-7 minutes. Once thickened, remove from heat and stir in the butter and shredded coconut. Pour the filling into the cooled pie crust, smoothing it out with a spatula.
• In a clean mixing bowl, beat the egg whites until soft peaks form. Gradually add in 1/4 cup of organic sugar, continuing to whip until stiff peaks form and the meringue is glossy.
• Spread the meringue over the coconut filling, sealing the edges to prevent shrinking. Use a spatula to create peaks on the surface for decoration.
• Return the pie to the oven and bake for about 10-15 minutes, until the meringue is lightly golden. Keep an eye on it to avoid over-baking. Once done, remove from the oven and let it cool at room temperature.
• Once the pie has cooled, refrigerate for at least 2 hours before slicing to allow the filling to set. Garnish with extra shredded coconut before serving.