DIRECTIONS – PIE ASSEMBLY/FINISHING:
POUR hot filling into pie crust. Quickly SPREAD meringue evenly over filling, starting at edge and sealing to crust all around; swirl with back of spoon. SPRINKLE with 1/4 cup coconut. BAKE in upper third of 325°F oven until lightly browned, 16 to 18 minutes. Cool on wire rack 1 hour, then refrigerate 3 to 4 hours before serving.
— What’s a soft peak? To check for soft peaks, stop the mixer and lift the beater. The peaks left in the meringue should curl at the tips. If the peaks stand straight and tall (stiff peaks), the meringue has been overbeaten.
— Anchor the meringue. Be sure to attach the meringue to the crust all around the edge of the pie. This prevents the meringue from pulling away from the edge during baking.
— Refrigerate any leftover pie promptly.