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1
Line a 9-inch pie pan with crust and then crimp the edges decoratively.
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2
Line and partially bake the crust (see Notes).
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3
Let it cool to room temperature.
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4
To make the filling:
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5
Combine the sugar, cornstarch, and salt in a small bowl, and use a fork or a whisk to mix them well.
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6
In another small bowl, beat the egg yolks.
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7
In a medium saucepan over medium heat, bring the milk almost to a boil, stirring it as it heats up and begins to steam.
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8
Scoop out about 1/2 cup of the hot milk, and pour it into the small bowl of beaten egg yolks, stirring well as you pour.
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9
This warms up the eggs and discourages them from curdling when they are cooked.
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10
Scrape the warmed egg yolks into the hot milk mixture on the stove and stir well.
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11
Add the sugar-cornstarch mixture to the warm egg-and-milk mixture, and stir well to dissolve it.
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12
Continue to cook over medium heat, stirring all the while, until the mixture has thickened to about the consistency of cream and become very smooth and evenly combined.
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13
Cook for about 1 minute more, and then remove the pan from the heat.
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14
Add 1 cup of the coconut, the butter, and vanilla.
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15
Stir to mix everything together well and until the butter has melted.
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16
Place a sheet of plastic wrap directly onto the surface of the filling, and set it aside to cool to room temperature.
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17
When the filling has cooled down, pour it into the piecrust and set aside.
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18
To make the meringue:
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19
Heat the oven to 350 degrees F. Beat the egg whites in a medium bowl with an electric mixer on medium speed until foamy.
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20
Increase the speed to high, and add the sugar gradually, about 2 tablespoons at a time.
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21
Beat the egg whites until they thicken and swell up into plump, shiny, soft clouds that will hold firm, curly peaks.
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22
Scoop the meringue onto the filling, and spread it out to seal the edges to the crust.
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23
Mound it up in the middle, and sprinkle the reserved coconut over the top of the meringue.
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24
Place the pie on the middle rack of the oven and bake until the meringue is a beautiful golden brown, 10 to 15 minutes.
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25
Place the pie on a cooling rack or a folded kitchen towel and let cool to room temperature, or refrigerate and serve chilled.
