The classic hot, sweet, coconut flavors of Tom Kha Gai soup from a favorite local Thai restaurant inspired this version of a classic chess pie.

1 10-inch pastry shell, blind baked
4 eggs
1 1/2 cups sugar
1 cup butter, melted and cooled slightly
1 tablespoon white vinegar
1 tablespoon fresh lime juice
2 teaspoons grated lime zest
1 tablespoon grated fresh ginger
1/2 teaspoon salt
1 1/2 cups flaked, sweetened coconut

Optional topping:
1/8 cup coconut
Sprinkling of powdered ginger
Squeeze of lime juice

Beat eggs together, then mix in sugar. With a whisk, slowly whip in melted butter, tempering the eggs first so the butter doesn’t cook them. Stir in vinegar, lime juice, zest, ginger and salt. Beat well. Stir in the coconut and pour into the pie shell. Bake on 325 for 45 to 50 minutes, or until set and golden brown on top. While still hot, garnish with toasted coconut (made by tossing together coconut, lime juice and ginger and toasting on a cookie sheet at 375 degrees for a few minutes).