Instructions

• In a medium saucepan, whisk together 1-1/2 cups sugar, cornstarch, and a dash of salt. Gradually add in the milk while whisking to combine. Place over medium heat and cook, stirring constantly until thickened, about 10 minutes.
• Temper the egg yolks by slowly adding a small amount of the hot mixture while whisking continuously. Stir the tempered yolks back into the saucepan.
• Continue to cook for an additional 2 minutes, then remove from heat. Stir in the butter, corn syrup, vanilla extract, and coconut until smooth.
• Pour the coconut filling into the baked pie shell and let cool slightly.
• In a clean mixing bowl, beat the egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar, beating until stiff peaks form.
• Spoon the meringue over the coconut filling, spreading to the edges to prevent shrinking. Create peaks and swirls with a spatula.
• Bake in a preheated oven at 350°F (175°C) for about 10-12 minutes, until golden brown.
• Allow to cool at room temperature for at least two hours before slicing.