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1
Preheat oven to 325 degrees.
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2
In a 2 quart saucepan combine sugar, coconut milk and 1 cup of whole milk.
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3
Scald mixture over medium heat and set aside.
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4
In a small mixing bowl whisk remaining 1/2 cup milk and cornstarch together to make a slurry.
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5
In a separate small mixing bowl combine egg yolks and salt, mixing well.
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6
Temper egg yolks by adding 1/2 cup of the scalded milk mixture to yolks whisking constantly.
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7
Pour yolk mixture and slurry mixture into scalded milk mixture in saucepan and whisk vigorously over medium heat until it comes to a boil.
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8
Cook until thickened about 2-3 minutes.
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9
Remove from heat and add coconut, vanilla and butter.
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10
Stir until uniformly incorporated.
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11
Pour into cooled pie shell.
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12
Spoon meringue on top spreading to the outer edge of the pie shell.
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13
Sprinkle 2 tbsp of coconut on meringue.
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14
Bake at 325 for approximately 10 minutes or until meringue is very lightly browned.
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15
Let stand at room temperature for about one hour then refrigerate.
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16
Meringue:
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17
Combine egg whites, Cream of Tarter and vanilla extract.
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18
Beat on high with electric mixer until soft peaks form.
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19
Gradually add sugar about 2 tbsp at a time while beating egg whites.
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20
Continue to beat until stiff glossy peaks form.
