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1
to make the crust: pulse teh flour, 1/2 cup coconut and salt in a food processor until the coconut is finely chopped.
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2
add the butter and shorteneing and mix until looks like coarse meal with pea size bits of butter.
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3
drizzle in 3 tablespoons ice water and pulse until dough begins to come together.
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4
turn into a sheet of plastic wrap and pat into a disk.
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5
wrap tightly and chill until firm, at least 1 hour.
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6
preheat oven to 375.
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7
roll out dough into an 11 inch round on a lightly floured surface.
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8
ease into 9 inch pie plate.
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9
fold in overhanging dough and crimp with your fingers.
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10
pierce the bottom with a fork.
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11
chill til firm, about 15 minutes.
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12
line teh crust with foil then fill with pie weights or dried beans.
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13
bake until edges are golden 20-25 minutes.
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14
remove foil and weights and continue baking 10 to 15 more minutes.
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15
transer to wire rack and cool completely.
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16
to make the fillng: heat 1 1/2 cups milk and the macadamia nuts in a medium saucepan over medium heat.
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17
(do not boil).
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18
whisk the egg yolks, 1/2 cup sugar, cornstarch and vanilla with remaining 1/4 cup milk until combined.
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19
gradually whisk half of the hot milk mixture into egg mixture then pour back into saucepan and whisk with remaining mix mixture.
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20
cook stirring constantly until mixture begins to boil and gets thick, about 2-3 minutes.
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21
remove from heat and stir in white chocolate until smooth.
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22
transer to a mixing bowl and let cool completely.
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23
once filling is cool bring a few inches of water to a simmer in a saucepan.
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24
whisk the egg whites and 1/4 cup sugar in a heatproof bowl.
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25
set the bowl over the pan, do not let bowl touch water and whisk until sugar dissolves and mixture is warm.
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26
remove from heat and beat with hand mixer until whites are glossy and stiff.
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27
fold egg whites into filling.
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28
cover and chill 6 hours to overnight.
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29
just before serving, beat heavy cream and confectioner's sugar with mixer until stiff peaks form.
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30
transer to piping bag with star tip and pipe aroudn edges of pie.
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31
top with whole macadamia nuts and toasted coconut.
