This rich custard pie is noted for its billowy meringue. Reducing the oven temperature before baking the meringue results in the best-looking, most evenly baked meringue.

The Ultimate Coconut Cream Pie

Spread 1/3 cup coconut on a baking sheet. Bake for 5 minutes or until golden brown, stirring once. Cool.

In a large bowl, stir together flour, 2 teaspoons sugar and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with additional ice water, 1 tablespoon at a time, until all of the flour mixture is moistened. Gather into a ball, kneading gently until it holds together.

On a lightly floured surface, roll pastry into a circle, about 12 inches in diameter. Ease pastry into a 9-inch pie plate. Trim pastry even with pan rim; prick bottom and sides with a fork.

Bake for 10 to 12 minutes or until golden. Cool on a wire rack.

For filling, separate eggs, placing 6 whites in a medium bowl and 4 yolks in another medium bowl; reserve remaining yolks for another use.

In a medium saucepan, combine 3/4 cup sugar and cornstarch. Gradually stir in half-and-half. Cook and stir over medium-high heat until thickened and bubbly; reduce heat. Cook and stir 2 minutes more. Remove from heat.

Lightly beat egg yolks with a fork. Gradually stir about 1 cup of the hot filling into yolks. Add yolk mixture to saucepan. Bring to a gentle boil, stirring constantly; reduce heat. Cook and stir for 2 minutes more. Remove from heat.

Stir in remaining 1 cup coconut, cream of coconut, butter and 1 1/2 teaspoons vanilla. Keep filling warm.

For meringue, add remaining 1 1/2 teaspoons vanilla and cream of tartar to egg whites. Beat with electric mixer on medium speed about 1 minute or until soft peaks form.

Gradually add remaining 1/2 cup sugar, 1 tablespoon at a time, beating on high speed about 5 minutes or until mixture forms stiff, glossy peaks and sugar dissolves.

Pour filling into pastry shell. Spread meringue over warm filling; seal to edge. Sprinkle toasted coconut over top.

Bake for 20 to 30 minutes. Cool on wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage.