Lime Pie with Coconut Milk

I wanted to try out something different from the traditional lemon meringue pie. Well, actually I was craving a lemon pie, but I didn't have lemons, only limes and I didn't have enough eggs, didn't feel like going to the store! So I changed my recipe: substituted limes for lemons, coconut milk for regular milk, and I used 3 eggs instead of 4. It turned out absolutely to die for: not very tangy, not too sweet , the meringue very thin and crisp. I don't like the thick meringue which tastes a bit like raw egg whites. I must admit the meringue is not as beautiful as it should be though. I have not whisked enough while on the simmer. Nonetheless, the taste was there.

Ingredients
Dough :
2 cups flour
½ cup butter (softened)
3 tablespoons margarine
2 tablespoons sugar
3-4 tablespoons water

Filling:
½ cup lime juice
1 Tablespoon lime zest
1 can coconut milk
2 Tablespoons starch
2/3 cup sugar
3 egg yolks
2/3 cup granulated sugar

Meringue:
3 egg whites
3 Tablespoons confectioners' sugar
pinch of salt

11 in (27 cm) pie pan with a removable bottom, if possible.

Directions
Crust

1. Combine the flour, sugar, butter and shortening to obtain something like a coarse cornmeal. Sprinkle the water, one tablespoon at a time and mix just enough for the mixture to hold together and turn into a smooth dough.  Add more water if needed.
2. Form a ball, wrap in plastic and refrigerate for 15-20 minutes.
3. Pre-heat the oven to 400F (200 C), with the rack in the middle position.
4. Sprinkle work surface with flour. Roll out and transfer to the pan pressing up the sides.
5. Bake the shell for 20 minutes

Filling

1. Combine lime juice, zest and starch in a medium saucepan. Add the coconut milk and whisk until smooth. Bring gently to a boil, stirring frequently.
2. In a separate bowl, whisk together the egg yolks and the sugar until the mixture turns almost white.
3. Gradually pour the warm mixture into the eggs, whisking constantly.
4. Return everything to the saucepan and stir constantly over medium-low heat until it thickens. You should not let it boil otherwise you may end up with lumps.
5. Pour lemon filling into cooled crust.

Meringue

1. Combine together the egg whites, sugar and salt in a bowl over a pan of simmering water. 
2. Whisk to obtain firm peaks. 
3. Cover edges of the pie crust with strips of aluminum foil to prevent burning. Spoon the meringue over the pie filling. Return the pie to a 300 deg oven for 30-40 minutes or until the meringue gets slightly brown.

Sprinkle with sugar for decoration.