Preparation Method
-
Make the crust and fully bake, set aside. Follow the instructions for rolling, chilling, and fully baking the piecrust.
- Make the filling: In the mixing bowl of the stand mixer fitted with the whisk attachment, beat granulated sugar, eggs, egg yolks, and cornstarch on low (1–2) speed until well blended and the cornstarch is dissolved, about 1 minute. In a large saucepan on medium heat, heat milk and cream of coconut until hot, about 195°F (90°C). With the stand mixer running on medium (5–6) speed, gradually beat the milk mixture into the egg mixture until well blended, about 1 minute. Immediately pour the mixture back into the saucepan. Cook, stirring constantly, over medium heat until the mixture comes to a boil, and then boil for 1 minute. Stir in coconut, vanilla extract, and coconut extract. Pour into a large bowl and press plastic wrap on the surface of the filling. Set aside.
- Make the meringue: In a small microwave-safe bowl, mix cornstarch and 1/3 cup (80 milliliters) water until smooth. Microwave on high for 30 seconds and stir. Microwave in 10-second intervals until the mixture comes to a boil; let cool slightly. Clean the stand mixer bowl and whisk attachment thoroughly and dry. With the stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar on medium (5–6) speed until very foamy, 1–2 minutes. Increase the speed to medium-high (7–8) and add granulated sugar slowly in a steady stream. Scrape down the bowl and continue beating until soft peaks form. Gradually add the cornstarch mixture and beat until combined.
- Preheat the oven to 350°F (180°C) with a rack set in the middle position.
- To assemble, pour the filling into the prepared piecrust. Spread the meringue over the filling.
- Bake until the meringue is toasted, 10–15 minutes. Let cool on a wire rack for 1 hour, and then refrigerate for at least 4 hours to cool before serving.
Pro Tip
To prevent the meringue from weeping and sliding, it’s best to add the meringue while the filling is still hot. Do not make the filling or meringue ahead.
