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1
Preheat oven to 350u00b0F and have ready your pie crust, already baked & cooled.
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2
Separate eggs; lightly beat egg yolks in a small bowl and set whites in a separate bowl.
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3
Combine just 1/3 cup of sugar, the cornstarch, salt together in a medium pan.
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4
Add milk and cream of coconut,whisking to combine.
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5
Cook over medium heat, stirring, until thickened and bubbly;.
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6
Cook another 2 minutes.
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7
Gradually pour about 1 cup of the hot milk mixture into the egg yolks, stirring constantly so as not to cook the eggs.
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8
Return the egg mixture to the pan, stirring constantly.
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9
Cook and stir until mixture is bubbly; cook an additional 2 minutes.
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10
Remove from heat, then stir in butter until melted.
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11
Stir in 1 cup of the flaked coconut and 2 tsp of the vanilla.
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12
Pour into the baked & cooled pastry shell and let sit on counter while you prepare the meringue topping.
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13
Beat egg whites, 1/2 tsp vanilla, and cream of tartar in a mixing bowl using an electric mixer on medium speed until soft peaks form.
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14
Gradually add 1/3 cup sugar, only 1 spoonful at a time, mixing until all sugar has been added and stiff peaks form.
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15
Evenly a spread this mixture over the hot pie filling, spreading to seal with the edges of the pie crust.
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16
Sprinkle the remaining 2 Tbsp of flaked coconut and bake for 15 minutes.
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17
Let cool for 1 hour on a wire rack, then cover and chill at least 3 hours (keep leftovers chilled).
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18
This won't keep more than 1 or two days, as refrigerated meringue will eventually start to weep, so plan to eat up the same night or the next day.
