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1
Combine the cream and 1/2 cup of the milk in a saucepan with the sugar.
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2
Cook over low heat, stirring occasionally to dissolve the sugar, until small bubbles form around the edge.
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3
Meanwhile, in a mixing bowl whisk the remaining 3/4 cup of cold milk into the cornstarch.
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4
Whisk in the egg yolks.
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5
Slowly stir in 1/2 cup of the hot cream mixture, then slowly stir this mixture into the remaining hot cream.
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6
Cook, continuing to stir, about 1/2 a minute more until the mixture forms soft shapes when dropped from a spoon.
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7
Remove the custard from the heat, and stir in the vanilla.
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8
Transfer to a medium-size bowl, and stir occasionally to allow steam to escape.
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9
Stir in all but 1/4 cup of the coconut.
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10
Cover the surface with wax paper or plastic wrap to prevent a skin from forming and cool for 1 hour at room temperature.
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11
Preheat the oven to 350F (180C).
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12
In another bowl, beat the egg whites until soft peaks form.
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13
Slowly beat in the sugar and cream of tartar and continue to beat until the meringue is shiny and holds stiff peaks.
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14
Spoon the cooled custard into the prebaked pie shell and spread the meringue over the pie, covering the entire surface.
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15
Sprinkle with the remaining coconut.
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16
Bake on the center rack of the oven until the peaks are golden, about 10 minutes.
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17
Let cool and refrigerate for 1 hour before serving.
