2 c. whole milk
3/4 c. sugar
1/3 c. all-purpose flour
Pinch of salt
4 lg. eggs, separated
1-1/2 c. sweetened shredded coconut (6 oz.)
1 tsp. pure vanilla extract
Pinch of cream of tartar
1. Preheat oven to 350 F. Line 9” glass pie plate with one rolled-out round of pie crust. Trim the overhang to 1” inch; fold it under itself and crimp decoratively. Refrigerate until chilled (about 15 minutes).
2. Line the pie crust with foil and fill with dried beans. Bake for 30 minutes, or until nearly cooked through and dry to the touch. Carefully remove the foil and beans. Bake for 10 minutes longer, until golden. Let cool completely.
3. Meanwhile, set a fine strainer over a medium heatproof bowl. In a medium saucepan, combine the milk with 1/2 c. of the sugar, the flour, and salt; whisk until smooth. Cook over moderate heat, whisking, until the mixture is the consistency of sour cream.
4. Put the egg yolks in a bowl and gradually whisk in 1/2 c. of the hot milk mixture. Whisk the egg mixture in the bowl back into the saucepan and cook over moderate heat, whisking constantly until thickened. Strain the custard into the heatproof bowl. Stir in 1-1/4 c. of the coconut and the vanilla. Press plastic wrap directly onto the custard and refrigerate until chilled.
5. Spoon the custard into the baked pie crust and refrigerate for at least 2 hours.
6. Preheat oven to 350 F. a second time. In a large, stainless-steel bowl, using an electric mixer, beat the egg whites with the cream of tartar at medium speed until frothy. Increase the speed to high and beat until firm peaks form. Add the remaining 1/4 c. of sugar, 1 Tbsp. at a time, and beat until glossy. Spoon the meringue onto the custard, spreading it to the edge of the crust and swirl decoratively, using the back of a spoon. Sprinkle the remaining 1/4 c. of coconut on top. Bake until the meringue is golden and the coconut toasted (approx. 7 minutes).
7. Let cool, cut into wedges, and serve.