Irresistible Coconut Cream Pie

• 1-1/2 cups whole wheat flour
• 2 teaspoons sugar
• 1/2 teaspoon salt
• 1/2 cup canola oil
• 2 tablespoons whole milk
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt
• 2-1/4 cups whole milk
• 3 large egg yolks, room temperature
• 1 tablespoon butter
• 1/2 cup sweetened shredded coconut
• 1 teaspoon vanilla extract
• 3 large egg whites, room temperature
• 1 cup marshmallow creme
• 1/4 cup sweetened shredded coconut

1. Preheat oven to 350u0b0. 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 sides of an ungreased 9-in. pie plate. Bake 20 minutes. Cool on a wire rack.
2. 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.
3. 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.
4. 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.
5. 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.

whole wheat flour, sugar, salt, canola oil, milk, sugar, cornstarch, flour, salt, milk, egg yolks, butter, coconut, vanilla, egg whites, marshmallow creme, coconut

Taken from www.tasteofhome.com/recipes/irresistible-coconut-cream-pie/ (may not work)