Coconut Cream Pie

For the crust, toast the coconut for 10 minutes at 325ºF. Cool. Using a food processor, process graham crackers and coconut to crumbs. Combine crumbs, sugar, melted butter, and salt. Spread in a 9″ pie plate. Bake 12 minutes. Cool.

For the filling, in a medium saucepan, whisk corn starch, sugar, and salt. Whisk in coconut milk. Cook over medium heat until thickened. Separate 4 eggs into yolks and whites, reserving whites for the top. Mix the whole egg with the 4 egg yolks in a separate bowl. Slowly stir the hot mixture into the yolks, being careful not to curdle the eggs. Place the custard back on the stove top. Cook a few minutes longer, stirring constantly. Stir in the vanilla and cool over an ice water bath. Pour into the pie crust.

For the meringue topping, over a pot of boiling water, whisk remaining egg whites, sugar, and a pinch of salt in a mixer bowl to 160ºF. Place on the mixing stand, adding vanilla and coconut extract. Using the mixer whisk, beat to form glossy, stiff peaks. Top the pie. Broil to brown the top.