Here's what you need for the crust
2 cups shredded coconut
1/4 cup butter
Just combine the coconut and butter in a food processor and press into an ungreased 9" pie plate using the back of a spoon. You can use it as is or for a toasted coconut bake at 350 F 5-7 minutes.
For the filling:
1/2 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks, beaten
1/2 cup flaked coconut
1 tbsp butter
1 1/2 tsps coconut extract (vanilla or almond)
For the meringue:
1/4 tsp cream of tartar
3 egg whites, at room temperature
1/4 tsp vanilla extract
4 tbsps granulated sugar
2 tbsps icing sugar
1/4 cup flaked coconut
Mix the sugar, cornstarch and salt in a saucepan. Add the milk using a whisk and cook on medium heat until thickened. Continue cooking and whisking 2 minutes. Remove from heat.
Stir a couple of tablespoons of the milk mixture into the beaten egg yolks to warm them, then add them to the saucepan. Bring the filling to a gentle bubble and continue stirring for 2 minutes. Again remove from heat and stir in the coconut, butter and extract. Pour into prepared crust.
(You can prepare to this point and refrigerate until the next day before topping with meringue if you want to get a head start but want your meringue fresh.)
In a mixer bowl beat egg whites, cream of tartar and vanilla until soft peaks form. Add sugar, one tablespoon at a time, on high until a stiffer peak forms.
Gently pile the meringue on top of the pie filling, making sure to seal it to the edges of the pie crust.
Sprinkle with coconut. Bake at 350 F for 17-20 minutes.
Cool one hour on the counter, then cool completely in fridge at least 3 hours before cutting. Here you can see how the back edge of the pie crust stayed together perfectly.
I served it at Easter topped with this little Coconut Pretzel Chickie!