Coconut Cream Pie

The kids and I like coconut, but not shredded or untoasted.
This is a pie that should make everyone happy.

Makes 9" Pie

Crust
2 c shredded unsweetened coconut
4 T unsalted butter, melted
9 graham crackers
1/4 c sugar
Filling
1/3 c corn starch
2/3 c sugar
1/4 tsp salt
3 c coconut milk
4 egg yolks
1 whole egg
1 tsp vanilla
Meringue
3/4 c sugar
4 egg whites
pinch salt
1/2 tsp vanilla
1/4 tsp coconut extract

Toast 2 cups coconut for 10 minutes at 325F.  Cool.  Process graham crackers and coconut to crumbs.  Combine crumbs, sugar and butter.  Spread in a 9" pie plate.  Bake 12 minutes.  Cool.

In a medium saucepan, whisk corn starch, 2/3 cup sugar, and 1/4 tsp salt.  Whisk in coconut milk.  Cook over medium heat until thickened.  Mix whole egg with yolks in a separate bowl.  Slowly stir in hot mixture to not curdle eggs.  Place custard back on stove top.  Cook a few minutes longer, stirring constantly.  Stir in vanilla and cool over an ice water bath.  Pour into pie crust.

Over a pot of boiling water, whisk egg whites, 3/4 cups sugar, and a pinch of salt in a mixer bowl to 160F.  Place on mixing stand, adding vanilla and coconut extract.  Using the mixer whisk, beat to form glossy, stiff peaks.  Top pie.  Broil to brown top.