Ingredients:

  • 1 pre-baked 9-inch pie shell
  • 1 large egg white, beaten
  • 3/4 cup (150g) granulated sugar
  • 1/3 cup (40g) cornstarch
  • 1/4 tsp salt
  • 2 cups (475ml) whole milk
  • 1/2 cup (120ml) heavy cream
  • 4 large egg yolks, beaten
  • 2 tbsp (28g) unsalted butter
  • 1.5 cups (135g) sweetened shredded coconut, toasted
  • 1 tsp pure vanilla extract
  • 1/2 tsp coconut extract
  • 4 large egg whites, room temperature
  • 1/2 tsp cream of tartar
  • 1/2 cup (100g) granulated sugar
  • 1/2 tsp vanilla extract

Instructions:

  1. Blind bake your 9-inch pie crust until deep golden tan. While hot, brush the interior with a beaten egg white to create a moisture seal.
  2. Lightly toast half of the shredded coconut in a pan over medium heat until mahogany brown. Set aside.
  3. In a heavy-bottomed saucepan, whisk together 3/4 cup sugar, cornstarch, and salt. Gradually stream in whole milk and heavy cream.
  4. Cook over medium heat, whisking constantly, until the mixture begins to bubble. Temper the egg yolks by slowly whisking in a cup of the hot milk mixture, then pour the yolk mixture back into the saucepan.
  5. Bring the custard to a full boil for exactly one minute to hydrate the starch and neutralize enzymes. Remove from heat and stir in butter, toasted and untoasted coconut, vanilla, and coconut extract.
  6. In a clean copper or stainless steel bowl, whip 4 egg whites with cream of tartar until soft peaks form. Gradually add 1/2 cup sugar and vanilla, whipping until stiff, glossy peaks form.
  7. Immediately pour the steaming hot custard into the prepared crust. Spread the meringue over the hot filling, ensuring it touches the crust edges to seal.
  8. Bake briefly at 350°F (175°C) for 10-12 minutes until the meringue is golden brown. Chill for at least 4 hours before serving.