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1
Blend flour, coconut, and salt in processor.
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2
Add butter and cut in, using on/off turns, until mixture resembles coarse meal.
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3
Whisk egg yolk and 2 tablespoons ice water in small bowl to blend.
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4
Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry.
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5
Gather dough into ball; flatten into disk.
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6
Wrap in plastic; chill 2 hours.
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7
(Can be made 2 days ahead.
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8
Keep chilled.
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9
Soften slightly at room temperature before rolling.)
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10
Roll out dough on floured surface to 13-inch round.
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11
Transfer to 10-inch-diameter glass pie dish.
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12
Fold overhang under; crimp decoratively.
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13
Pierce crust all over with fork; freeze 30 minutes.
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14
Preheat oven to 375F.
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15
Line crust with foil; fill with dried beans or pie weights.
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16
Bake until crust is set, about 20 minutes.
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17
Remove foil and beans.
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18
Bake until crust is pale golden, about 15 minutes longer.
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19
Cool completely on rack.
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20
Preheat oven to 300F.
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21
Whisk sugar and cornstarch in heavy medium saucepan to blend.
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22
Whisk in yolks, whole eggs, lemon juice, and salt.
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23
Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes.
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24
Add butter; whisk until smooth.
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25
Cool 10 minutes.
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26
Pour warm filling into crust.
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27
Using electric mixer, beat egg whites in large bowl until foamy.
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28
Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form.
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29
Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes.
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30
Gently fold 3/4 cup toasted coconut into meringue.
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31
Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.
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32
Bake pie 30 minutes.
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33
Reduce oven temperature to 275F; bake 30 minutes longer.
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34
Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer.
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35
Transfer pie to rack and cool completely, about 4 hours.
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36
(Can be made 1 day ahead.
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37
Refrigerate uncovered.)
