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INSTRUCTIONS
For homemade crust: In a Stainless Steel Mixing Bowl, whisk flour and salt. Cut in butter until coarse crumbs form. Gradually stir in ice water until dough just comes together. Flatten into a disk, wrap, and chill for at least 30 minutes.
Preheat the oven to 350°F. Roll out the chilled dough on a lightly floured surface to fit the 26 cm Heart Skillet. Gently press the dough into the skillet, trimming any excess. Prick the bottom with a fork and line with aluminum foil and pie weights. Bake until fully set and golden around the edges, 50 to 60 minutes. Let cool completely.
In a 2.8 L Stainless Steel Saucepan, whisk together the sugar, egg yolks and cornstarch. Add the coconut milk and whole milk. Mix well. Bring to a simmer over medium heat, stirring constantly. Make sure to scrape the bottom and sides of the pot, until the mixture thickens. Remove from heat and stir in the vanilla extract and shredded coconut. Pour into the cooled crust and let cool for at least 30 minutes.
Cover with plastic wrap, pressing directly onto the surface. The filling can be prepared up to 24 hours in advance.
In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, 2 tablespoons at a time. Make sure the sugar is dissolved before adding more. Beat on high speed until stiff, glossy peaks form.
Remove the plastic wrap and spoon the meringue over the pie. Use an offset spatula or a spoon to create decorative peaks. Brown the meringue with a culinary torch. Sprinkle with toasted coconut flakes. Slice and serve directly from the heart skillet. Best enjoyed the day it is assembled.
