Coconut Cream Pie With Coconut Meringue

Instructions

1. Heat oven to 325°F. filling: beat egg yolks in medium bowl; gradually stir in coconut milk until blended. mix sugar, corn starch and salt in large heavy saucepan. gradually stir in egg yolk mixture until blended.
2. Cook over medium-low heat, stirring constantly, until mixture thickens and comes to a boil, 10 to 15 minutes. boil and stir 1 minute. remove from heat immediately. stir in vanilla and coconut.
3. Immediately make meringue: dissolve corn starch in cold water in one-cup glass measure. microwave on HIGH 30 seconds; stir. microwave until mixture boils, 15 to 30 seconds longer. Remove; cover.
4. Beat egg whites and cream of tartar in mixer bowl with whisk attachment on high speed until foamy. Beating constantly, add sugar, 1 Tbsp. at a time, beating after each addition until sugar is dissolved before adding the next. Continue beating until whites are glossy and stand in soft peaks. Beating constantly, add corn starch paste, 1 to 2 Tbsp. at a time. beat in vanilla.
5. 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.