Coconut Cream Pie

It was completely unintentional that the last two recipes that I have posted have been coconut creations. I am constantly browsing websites and cookbooks for recipes that I want to try. I keep a file of bookmarked recipes that I intend to try someday. While looking through it the other day, I came across this coconut cream pie recipe. I've never been a huge fan of cream pies, but how could anyone say no to anything with a buttery graham cracker crust, a rich coconut custard and a light and fluffy meringue on top? "Don't mind if do!"
ENJOY!

Coconut Cream Pie

Crust:

• 1 1/2 cups finely ground graham cracker crumbs
• 1/3 cup white sugar
• ¼ cup coconut
• 6 tablespoons butter, melted

filling:

• 1/4 cup all-purpose flour
• 1/2 cup sugar
• 1/8 teaspoon salt
• 2 large eggs
• 3/4 cup 2% reduced-fat milk
• 3/4 cup light coconut milk
• 1/4 teaspoon coconut extract
• 1/4 teaspoon vanilla extract

Meringue:

• 3 large egg whites
• 2/3 cup sugar
• 1/4 cup water
• 1 tablespoon flaked sweetened coconut, toasted

To make crust:

1. Mix graham cracker crumbs, coconut, sugar and melted butter until well blended . Press mixture into an 8 or 9 inch pie plate.
2. Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool completely.

To make filling:

1. Combine flour, sugar, salt, and eggs in a large bowl; stir well with a whisk. Heat milk and coconut milk over medium-high heat in a small, heavy saucepan until tiny bubbles form around edge (do not boil). Gradually add hot milk mixture to sugar mixture, stirring constantly with a whisk. Place mixture in pan; cook over medium heat until thick and bubbly (about 10 minutes), stirring constantly. Remove from heat.
2. Spoon custard into a bowl; place bowl in a large ice-filled bowl for 10 minutes or until custard comes to room temperature, stirring occasionally. Remove bowl from ice. Stir in extracts; spoon mixture into prepared crust. Cover and chill 8 hours or until firm.

To make meringue:

1. Preheat broiler. Place egg whites in bowl of an electric mixer; beat on high speed until soft peaks form. Combine 2/3 cup sugar and water in a saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 225 F (115 C). Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
2. Spread meringue over chilled pie, and sprinkle with coconut. Broil for 1 minute or until meringue is lightly browned; cool 5 minutes on a wire rack. Serve immediately.