The sweet and creamy filling is topped with light meringue to make this spectacular pie. It's a favorite at the Overlook Restaurant.
Prepare Baked Pastry Shell. Separate egg yolks from whites; set whites aside for Overlook Meringue for Pie. Place yolks in a small bowl; set aside.
In a large saucepan, combine sugar, cornstarch and salt. Gradually stir in milk. Cook and stir over medium-high heat till thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Slightly beat egg yolks with a rotary beater, wire whisk, or fork. Gradually stir about 1 cup of the hot milk mixture into egg yolks. Pour egg yolk mixture into hot milk mixture; stir to combine. Return the saucepan to heat. Bring to a gentle boil. Cook and stir for 2 minutes more. Remove from heat. Stir in butter and vanilla. Stir in 1 cup of the coconut; set aside.
Immediately make Overlook Meringue for Pie using 4 of the reserved egg whites. Pour the hot filling into Baked Pastry Shell. Spread meringue over filling; seal to edge. Sprinkle meringue with the remaining coconut. Bake in a 325 degree F oven for 25 to 30 minutes or till meringue is lightly browned. Cool on a wire rack for 1 hour. Refrigerate for 3 to 6 hours before serving. Cover; refrigerate for longer storage.
Allow egg whites to stand at room temperature for 30 minutes. In a large mixing bowl, combine the egg whites, vanilla and cream of tartar. Beat with an electric mixer on medium speed about 1 minute or till soft peaks form (tips curl).
Gradually add sugar, 1 tablespoon at a time, beating on high speed about 4 minutes more or till mixture forms stiff, glossy peaks (tips stand straight) and sugar dissolves.
Immediately spread meringue over hot pie filling, carefully sealing to edge of pastry to prevent shrinkage. Bake as directed in Coconut Cream Pie.
On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry.
In a mixing bowl, stir together all-purpose flour and salt. Using a pastry blender, cut in shortening and unsalted butter, cut into chunks, till pieces are pea-size. Sprinkle water, 1 tablespoon at a time, over part of mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening dough, using 1 tablespoon of the water at a time, till all the dough is moistened. Form dough into a ball.
Trim pastry to 12 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Generously prick bottom and sides of pastry in plate with a fork. Prick all around where bottom and sides meet. Line pastry with a double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil. Bake for 5 to 6 minutes more or till golden. Cool on a wire rack.