Tropical Coconut Lime Meringue Pie

In a food processor, pulse the all-purpose flour, desiccated coconut, powdered sugar, and salt until combined. Add the cold diced butter and pulse until the mixture resembles coarse breadcrumbs. Drizzle in the ice water gradually, pulsing just until a dough begins to form.

Turn the dough out onto a clean surface, shape into a disk, wrap tightly in plastic wrap, and chill in the refrigerator for at least 1 hour.

Roll the chilled dough on a lightly floured surface into a circle large enough to fit a 23cm (9-inch) pie dish. Transfer the dough to the dish, press it gently into the corners, trim the overhang, and crimp the edges. Freeze the formed crust for 20 minutes to prevent shrinkage during baking.

Preheat the oven to 190°C/375°F. Line the frozen crust with parchment paper and fill to the brim with pie weights. Bake for 15 minutes, carefully remove the parchment and weights, and bake for an additional 10 to 15 minutes until the bottom is dry and the edges are golden brown. Let cool completely.

In a medium saucepan, whisk together the granulated sugar and cornstarch. Whisk in the water, lime juice, and lime zest until completely smooth. Place over medium heat and cook, whisking constantly, until the mixture bubbles and thickens significantly, about 5 to 7 minutes.

Remove the thickened lime mixture from the heat. To temper the egg yolks, place them in a small bowl and gradually whisk in about half of the hot lime mixture in a very slow, steady stream. Pour the tempered yolk mixture back into the saucepan.

Return the saucepan to medium-low heat and cook for 2 more minutes, stirring constantly. Remove from the heat and stir in the room temperature butter until fully melted and combined. Pour the hot filling into the cooled pie crust, press a sheet of plastic wrap directly onto the surface of the filling to prevent a skin from forming, and chill for 4 hours until completely set.

In a heatproof bowl set over a saucepan of gently simmering water, whisk the egg whites, granulated sugar, and cream of tartar. Whisk constantly until the sugar is completely dissolved and the mixture reaches 71°C/160°F on a thermometer, making it safe to eat and stabilizing the structure.

Carefully transfer the heated egg white mixture to a stand mixer fitted with the whisk attachment. Whip on high speed for 7 to 10 minutes until glossy, stiff peaks form and the outside of the mixing bowl feels completely cool to the touch. Whip in the vanilla extract during the last minute.

Remove the plastic wrap from the chilled pie. Pile the Swiss meringue onto the center of the pie and spread it outwards, ensuring it completely touches the inner edges of the crust to seal the filling. Use the back of a spoon to create decorative swirls and peaks.

Using a kitchen torch, carefully toast the meringue peaks until golden brown. Alternatively, broil in the oven for 1 to 2 minutes, watching continuously to prevent burning. Serve the pie chilled.