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1
1.
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Unfold pie crust; press half of the macadamia nuts into dough.
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Transfer to pie plate.
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; flute edges and back according to package directions; cool.
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Set aside.
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2.
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Separate egg yolks from whites; set whites aside for meringue.
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For filling, in a medium saucepan combine 1/3 cup of the sugar, the cornstarch, and salt.
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Stir in milk and cream of coconut.
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Cook and stir over medium heat until thickened and bubbly.
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Cook and stir for 2 minutes more.
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Remove from heat.
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In a small bowl beat egg yolks slightly.
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Gradually stir about 1 cup of the hot milk mixture into the beaten egg yolks, stirring constantly.
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Return all of the mixture to saucepan.
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Cook and stir until bubbly.
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Cook and stir for 2 minutes more.
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Remove from heat.
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Stir in butter.
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Stir in the 1 cup toasted coconut and 2 teaspoons of the vanilla.
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Keep filling warm; prepare meringue.
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3.
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For meringue topping, in a medium mixing bowl beat egg whites, remaining 1/2 teaspoon vanilla, and cream of tartar on medium speed of an electric mixer until soft peaks form (tips curl).
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Gradually add remaining 1/3 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
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4.
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Pour warm filling into baked pastry shell.
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Spread meringue evenly over hot filling; seal to pastry edge.
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Sprinkle with remaining macadamia nuts and 1 tablespoon flaked coconut.
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Bake in a 350 degree F oven for 15 minutes.
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Cool on a wire rack for 1 hour.
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Top with coconut shards.
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Chill for 3 to 6 hours before serving; cover and refrigerate for longer storage.
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Coconut Shards: With a vegetable peeler, shave curls of fresh peeled coconut.
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Spread in a single layer in a shallow baking pan; bake in a 350 degree F oven for 5 minutes or until light brown.
