4. Pour the filling into the pre-baked pie crust. Cover with plastic wrap, pressing it directly onto the surface of the filling to prevent a skin from forming. Chill in the refrigerator for at least 2 hours, or until fully set.
5. Preheat the oven to 350°F (175°C).
6. In a large bowl, beat the egg whites and cream of tartar with an electric mixer on medium speed until soft peaks form. Gradually add the confectioners’ sugar, beating on high speed until stiff, glossy peaks form.
7. In another bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the egg white mixture until well combined.
8. Spread the topping over the chilled pie. Sprinkle the remaining 1/2 cup of shredded coconut on top.
9. Bake in the preheated oven for about 8-10 minutes, or until the coconut is lightly toasted. Watch closely to prevent burning.
10. Chill the pie for at least 1 additional hour before serving to ensure the topping is firm. Enjoy!
Variations & Tips
For picky eaters or those not fond of coconut, you can omit the shredded coconut from the custard and simply make a classic cream pie filling. You could also use a graham cracker crust instead of a traditional pie crust for added texture and flavor. If you want to cut down on sugar, try using a sugar substitute in both the custard and the topping.
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