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1
For Pastry: Sift sugar and flour into bowl and cut in chilled butter.
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2
Blend in cold water until it forms a ball and set aside to rest.
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3
Preheat oven to 350 degrees F. Roll out rested pastry to 1/8-inch thick, 3 inches wider than diameter of pie shell.
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4
Fit dough inside pie shell and trim edges.
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5
Place circle of waxed paper over base of pastry, cover with dried beans and bake for 40 minutes.
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6
Remove paper and beans and bake 5 more minutes.
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7
Remove from oven and cool.
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8
Scald milk with vanilla bean.
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9
Meanwhile, in large bowl, combine egg yolks and 1/2 of the sugar and beat well.
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10
Slowly stir in flour.
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11
Gradually add hot milk and rinse out milk pan.
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12
Return contents of bowl to clean pan and cook on medium heat about 3 minutes.
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13
Add coconut milk.
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14
Remove pan from heat and sieve mixture into another clean pan.
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15
Cook on low heat, adding coconut meat and lime juice.
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16
Cook another 3 minutes and let cool.
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17
Pour coconut mixture into prebaked pastry shell.
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18
Beat egg whites with salt and a drop of water until stiff.
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19
Whip remaining sugar into egg whites and put this meringue mixture on top of filling.
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20
Sprinkle with dried coconut and bake for 15 minutes.
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21
Chill before serving.
