-
1
Partially blind-bake the pie shell: Heat oven to 425 degrees.
-
2
Roll out chilled pie dough and place in a 9-inch pie pan.
-
3
(Glass is best.)
-
4
Trim and flute or crimp the edges, pierce the bottom crust with a fork 6 or 8 times, then cover with a large square of parchment or foil.
-
5
It should hang over the edges.
-
6
Carefully pour 2 or 3 cups of dried beans or pie weights onto the foil or parchment, and spread evenly so they reach up the sides of the pie.
-
7
Bake 12 to 16 minutes or until crust is lightly browned.
-
8
If crust edges are browning too quickly, make a little collar from foil and cover for remaining baking time.
-
9
Make the filling: Scald milk by placing it in a saucepan over medium heat.
-
10
Stir frequently until it just begins to foam and bubble around the edges.
-
11
Set aside to let cool slightly.
-
12
In the top of a double boiler, or in another saucepan that will fit over a pot of boiling water, beat together egg yolks, sugar, salt and cornstarch.
-
13
Stir in melted butter, then add the milk.
-
14
Place the saucepan over the boiling water and whisk until the mixture thickens.
-
15
This will take 2 to 5 minutes.
-
16
Remove from heat, stir in vanilla and sweetened coconut until well distributed.
-
17
Pour into the pie shell.
-
18
Make the meringue: Toast the unsweetened coconut lightly in a small saute pan on the stove over medium heat, stirring frequently to prevent burning.
-
19
Set aside.
-
20
In a stand mixer or with a bowl and whisk, mix egg whites and cream of tartar until the mixture is foamy.
-
21
If using a stand mixer, keep speed on medium.
-
22
Then, turn mixer to high and gradually pour in sugar, a tablespoon at a time.
-
23
If whisking, make sure sugar is dissolved before each new addition of sugar.
-
24
Keep beating until the meringue is glossy and forms soft peaks.
-
25
Be careful not to whip into stiff peaks.
-
26
Pour the meringue over the pie filling.
-
27
Using a spatula (an offset version works well), scoot the meringue to the edge of the crust so it forms a seal.
-
28
Swirl the spatula through the rest of the meringue, distributing it evenly and dipping the edge of the spatula across the top of the meringue to make little peaks.
-
29
Sprinkle evenly with the unsweetened coconut.
-
30
Bake 15 to 20 minutes, or until meringue is golden brown.
-
31
Cool on a wire rack.
-
32
Refrigerate for at least 3 hours before serving.
