Ingredients:

  • 1 (9-inch) unbaked pie crust
  • 1 large egg white
  • 15 oz can cream of coconut
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 3 large egg yolks
  • 1/3 cup cornstarch
  • 1/4 tsp kosher salt
  • 1.5 cups sweetened shredded coconut, toasted
  • 1 tsp pure vanilla extract
  • 3 large egg whites, room temperature
  • 1/4 tsp cream of tartar
  • 6 tbsp granulated sugar
  • 1/2 cup toasted coconut, for garnish

Instructions:

  1. Preheat your oven to 375°F (190°C). Blind bake the 9 inch pie crust according to package instructions. Three minutes before the bake is complete, brush the interior with a thin layer of whisked egg white. Bake 3 more mins until the surface is dry and shiny. This creates a waterproof seal so the custard doesn't make the crust soggy.
  2. In a heavy-bottomed saucepan, whisk together the cream of coconut, whole milk, heavy cream, and salt over medium heat.
  3. In a separate small bowl, whisk the 3 egg yolks and cornstarch together until a smooth, thick paste forms.
  4. When the milk mixture begins to simmer, slowly whisk half of the hot liquid into the egg paste to temper the yolks. Pour the tempered mixture back into the saucepan.
  5. Cook over medium heat, whisking constantly, until the custard thickens and large bubbles pop on the surface. Remove from heat and stir in the vanilla extract and 1.5 cups of toasted shredded coconut.
  6. Pour the hot filling into the pre-baked pie shell. Smooth the top with a spatula.
  7. In a stand mixer, beat the 3 egg whites and cream of tartar until soft peaks form. Gradually add the granulated sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
  8. Spread the meringue over the hot filling, ensuring it touches the crust edges to prevent shrinking. Brown the meringue using a kitchen torch or briefly under the oven broiler.
  9. Garnish with the remaining 1/2 cup toasted coconut. Transfer to a wire rack to cool, then refrigerate for at least 4 hours to allow the custard matrix to fully set.