A zesty old fashioned coconut custard pie with a twist of orange and topped with a golden meringue garnished with coconut.

Orange-Coconut Cream Pie

1 cup granulated sugar
3 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
3 large eggs - divided use
1 1/2 cups water
3/4 cup orange juice
3/4 cup sweetened flaked coconut
1 tablespoon grated orange peel
2 tablespoons sweetened flaked coconut
1 (9-inch) unbaked pie shell
3 large egg whites

1. Preheat oven to 325°F (160°C).
2. Combine sugar, flour, cornstarch, and salt; set aside.
3. In a bowl, combine egg yolks, water, and orange juice. Gradually stir into the sugar mixture. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Remove from the heat and stir in 3/4 cup flaked coconut and grated orange peel. Spoon into unbaked pie shell.
4. Beat egg whites to stiff peaks and spread the meringue to seal the edge.
5. Sprinkle with 2 tablespoons flaked coconut.
6. Bake for 25 to 28 minutes.

Makes 8 servings.