Ingredients
1-1/2 cups whole wheat flour2 teaspoons sugar1/2 teaspoon salt1/2 cup canola oil2 tablespoons whole milkFILLING:1/2 cup sugar3 tablespoons cornstarch1 tablespoon all-purpose flour1/2 teaspoon salt2-1/4 cups whole milk3 large egg yolks, room temperature1 tablespoon butter1/2 cup sweetened shredded coconut1 teaspoon vanilla extractMERINGUE:3 large egg whites, room temperature1 cup marshmallow creme1/4 cup sweetened shredded coconut
Preparation
Preheat oven to 350°. In a bowl, mix flour, sugar and salt. In another bowl, whisk oil and milk. Gradually add to flour mixture, tossing with a fork until moistened (mixture will be crumbly). Press onto bottom and up side of an ungreased 9-in. pie plate. Bake 20 minutes. Cool on a wire rack.
For filling, in a heavy saucepan, mix sugar, cornstarch, flour and salt. Gradually whisk in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat.
In a small bowl, whisk a small amount of hot mixture into egg yolks; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in butter, coconut and vanilla.
For meringue, in a bowl, beat egg whites until soft peaks form. Gradually add marshmallow creme, beating on high speed. Continue beating until stiff glossy peaks form.
Transfer hot filling to crust. Spread meringue evenly over filling, sealing to edge of crust. Sprinkle with coconut. Bake 12-15 minutes or until meringue is golden brown. Cool 1 hour on a wire rack. Refrigerate at least 3 hours before serving.
