Prepare and bake Piecrust in a 10-inch deep-dish pie plate. Cool completely on a wire rack.
To prepare filling, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, 1/2 cup 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 to 180° or 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. 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 prepare meringue, place egg whites in a large bowl; beat with a mixer at 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 238°. Pour hot sugar syrup in a thin stream over egg whites, beating at high speed until stiff peaks form.
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.
The coconut custard filling is perfect - like a creamy coconut pudding, and I also enjoyed the pie crust, which is sweeter than most recipes. It was well suited to this chilled summer pie. Only used half the amount of sugar called for in the meringue, but still found it to be quite sweet enough! Wish I'd broiled a minute or two longer, and would sprinkle more coconut on top.
I have made this pie several times. The presentation of this pie tastes as good as it looks. I really like the light coconut milk and I use 1% milk as well. Wish I could find a pie stone like the picture!
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