1. Bake the crust
Preheat the oven to 375°F (190°C).
Place the pie crust into a 9-inch pie dish. Prick the bottom lightly with a fork, then line it with parchment paper and fill with pie weights or dried beans.
Bake for 15 minutes. Remove the weights and parchment, then bake for another 8–10 minutes, until the crust is lightly golden. Set aside to cool.
2. Make the coconut custard
In a medium saucepan, whisk together the sugar, flour, and salt.
Gradually whisk in the whole milk and coconut milk until smooth.
Place over medium heat and cook, whisking constantly, until the mixture thickens and begins to gently bubble, about 6–8 minutes.
3. Temper the egg yolks
Whisk the egg yolks in a separate bowl.
Slowly pour about 1 cup of the hot milk mixture into the yolks while whisking constantly. This gradually warms the eggs.
Pour the egg mixture back into the saucepan.
4. Finish the filling
Cook for another 2–3 minutes, whisking constantly, until thick and creamy.
Remove from the heat and stir in the butter and vanilla. Fold in the shredded coconut.
5. Fill the crust
Pour the warm coconut custard into the cooled pie crust. Smooth the top with a spatula.
6. Make the meringue
Using a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until foamy.
Gradually add the sugar, one tablespoon at a time, while continuing to beat.
Increase the speed and beat until the meringue forms stiff, glossy peaks. Beat in the vanilla.
7. Cover the filling
Immediately spread the meringue over the warm custard, making sure it reaches all the way to the edges of the crust. This helps prevent the meringue from shrinking.
Use the back of a spoon to create decorative peaks across the surface.
8. Add the coconut
Sprinkle the shredded coconut evenly over the meringue.
9. Bake
Reduce the oven temperature to 350°F (175°C) and bake for approximately 12–15 minutes, or until the meringue peaks are beautifully golden brown.
Watch closely during the final few minutes because the coconut can brown quickly.
10. Cool completely
Remove the pie from the oven and allow it to cool at room temperature for at least 2 hours.
For cleaner slices, refrigerate the pie for another 2–3 hours before serving.
11. Serve
Slice with a sharp knife and serve chilled. Each slice should have a buttery crust, creamy coconut custard, and fluffy toasted meringue on top.
Tip: Make sure the meringue touches the crust around the entire edge. This helps anchor it to the pie and reduces the chance of the meringue pulling away as it cools.
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