Coconut Vanilla Custard Pie With Toasted Meringue

Combine the all-purpose flour and salt in a mixing bowl.

Add the cold, cubed butter and cut it into the flour using your fingers or a pastry blender until the mixture resembles coarse crumbs with pea-sized pieces of butter.

Drizzle the ice water over the mixture. Mix gently until the dough just begins to clump together, adding a few more drops of water only if completely dry.

Gather the dough into a cohesive disc, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.

Preheat the oven to 200 C (400 F).

On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, gently pressing it into the corners, and crimp the edges.

Line the crust with parchment paper and fill entirely with pie weights. Bake for 15 minutes.

Remove the parchment and weights. Continue baking for 10 to 15 minutes until the bottom of the crust is deeply golden brown. Let cool completely.

For the filling, whisk the sugar, cornstarch, and salt together in a medium saucepan off the heat to break up any lumps.

Whisk in the coconut milk, whole milk, and egg yolks until completely smooth.

Place the saucepan over medium heat. Cook, whisking constantly, until the mixture comes to a boil. Allow it to boil for 1 full minute to fully activate the cornstarch, then remove from heat.

Vigorously stir in the unsweetened desiccated coconut, vanilla extract, and butter until the butter is melted and incorporated.

Pour the hot custard immediately into the cooled, baked pie crust, smoothing the top into an even layer.

Press a sheet of plastic wrap directly onto the surface of the warm custard to prevent a skin from forming. Chill in the refrigerator for at least 3 hours, or until fully set.

For the meringue, whisk the egg whites, sugar, and cream of tartar in a heatproof mixing bowl set over a saucepan of simmering water. Heat the mixture, whisking constantly, until a thermometer registers 74 C (165 F) and the sugar is completely dissolved.

Transfer the bowl to a stand mixer fitted with the whisk attachment. Add the vanilla extract and whip on medium-high speed until stiff, glossy peaks form and the bowl feels cool to the touch.

Remove the plastic wrap from the chilled pie. Spoon the meringue over the cold custard, using the back of a spoon to create decorative swirls and peaks.

Use a kitchen torch to deeply toast the meringue peaks until caramelized. Alternatively, place the pie under a hot oven broiler for 1 to 2 minutes, watching constantly to prevent burning.