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1
Preheat oven to 350 degrees.
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2
Combine 1 c. sugar and cornstarch in a medium size thick bottom pan.
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3
Separate egg from yolks and set white aside.
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4
Add the egg yolks to the sugar mixture and slowly add the milk until combined and not lumpy.
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5
Cook over medium heat until thick, stirring constantly.
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6
Remove from heat. Add butter one piece at a time, stirring until melted.
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7
Add vanilla and 1/2 c. coconut.
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8
Stir well.
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9
Place filling in baked pie shell.
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10
In a small bowl, mix 7 Tbsp. sugar with confectioners sugar and stir well.
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11
Place reserved egg white in another mixing bowl.
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12
Add a pinch of salt.
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13
Beat on medium low until frothy.
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14
Add cream of tartar and increase speed to medium high.
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15
When soft peaks form, begin adding sugar gradually.
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16
Beat until firm (but not dry) peaks form.
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17
Add vanilla and beat on high for about 30 seconds.
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18
Place meringue on top of filling.
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19
Make sure that meringue covers entire filling area and seals to crust.
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20
Sprinkle remaining 2 Tbsp. coconut over meringue.
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21
Bake at 350 degrees until meringue is lightly browned (about 8 minutes).
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22
Cool at room temperature, then refrigerate.
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23
Serve cold or at room temperature.
