Directions
Step 1
Place a rack within the middle of the oven and preheat to 375°F. On a baking sheet, unfold 1½ cups of the coconut in a good layer and bake, stirring properly midway by means of toasting, till aromatic and golden, 5–6 minutes. Put aside and switch off the oven.
Step 2
In a medium bowl, whisk collectively the milk, 1 cup of the sugar, and the cornstarch and egg yolks. Fill a medium pot with 2 inches of water, flip the warmth to medium-low, and produce to a simmer. Place the bowl over the pot (the bowl shouldn’t contact the water) and prepare dinner, whisking continuously, till the custard thickens, 10–12 minutes. A number of cubes at a time, whisk within the butter till absolutely integrated. Take away from the warmth, stir within the vanilla and toasted coconut, and put aside to chill to room temperature.
Step 3
Scrape the custard into the pie crust. (The pie will maintain at this stage, lined in plastic and refrigerated, for as much as 24 hours.)
Step 4
Preheat the oven to 400°F. Within the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites and remaining sugar on medium-high velocity till smooth peaks kind, about 4 minutes. Spoon the meringue onto the middle of the pie, then unfold it to the perimeters, forming a 5- to 6-inch-tall dome. Sprinkle with the remaining (untoasted) coconut.
Step 5
Bake the pie, rotating as wanted, till the meringue is golden, 8–10 minutes. Cool to room temperature fully earlier than serving.
