Take the eggs out of the refrigerator an hour or so before you are
going to make the pie. A key to getting a good high meringue is that
the egg whites be at room temperature. Place the pie shell on a cookie sheet. Bake the pie shell in a 350 degree oven just until it's lightly browned. About 15 minutes.
Whisk together the sugar, egg yolks, cornstarch and milk in a pan over
medium heat. Stir frequently until it starts to thicken and bubble.
Once it is thick add the butter, vanilla, and a cup of coconut and stir
together. Pour filling into the pie shell. For the meringue, add 1
tsp. of baking powder to the egg whites and start to beat the whites
with an electric mixer on high. Gradually add in 4 Tbs. of sugar,
continuing to beat. When stiff peaks start to form (this takes some
time) add in 1 tsp. of corn starch and 1 tsp. of vanilla. Don't go too
heavy on the vanilla or it will change the color of your meringue or use
the colorless. Make sure your bowl and beaters are completely clean
and dry before you start making the meringue. Any oil or residue will
cause the meringue not to be high and light. Spread the meringue
over the pie and be sure to seal the meringue to the edges of the crust
all the way around. Sprinkle with 1/2 cup of coconut. Place in a 350
degree oven until it just starts to brown. It takes about 10 minutes.
Watch it carefully because ovens vary.