Vertamae Grosvenor's Coconut Custard Meringue Pie

Prepare Pastry for Single Crust Pie. Prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake in a 450° oven for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Cool on a wire rack. Reduce oven temperature to 350°.

For filling: In a large heavy saucepan, combine 1 cup sugar, the cornstarch and salt. Gradually whisk in milk, blending well. Cook over medium heat, whisking constantly, until mixture thickens and begins to boil. Remove from heat.

In a medium mixing bowl, beat egg yolks with an electric mixer until thick and lemon color, about 3 minutes. Slowly stir about 1/4 cup of the hot milk mixture into the egg yolks. Pour yolk mixture back into pan with remaining hot milk mixture. Cook over medium heat, stirring constantly, for 1 minute or until thick and bubbly. Remove from heat. Stir in 1 cup coconut, the butter, coconut extract and vanilla until butter is melted and incorporated. Cover and set aside. Wash beaters and immediately prepare topping.

For topping: In a large mixing bowl, beat egg whites and cream of tartar with an electric mixer on medium speed until foamy. Increase speed to medium-high and beat in the 3 tablespoons sugar, 1 tablespoon at a time, and the cornstarch. Continue beating until shiny, stiff peaks form (tips stand straight when beaters are lifted from mixture).

Pour hot filling into pastry shell. Mound topping in center and spread it to the crust to seal. Use the back of a spoon to make textured peaks and valleys in the meringue. Sprinkle with coconut. Bake for 10 to 12 minutes or until meringue is golden brown and the coconut is toasted. Let cool completely on a wire rack before serving; chill leftovers.