Instructions:

• In a medium saucepan, whisk together sugar, cornstarch, and a dash of salt. Gradually stir in milk until smooth. Cook over medium heat, stirring constantly, until thickened and boiling.
• Lightly beat egg yolks in a separate bowl. Slowly pour about 1 cup of hot mixture into yolks to temper. Stir quickly to avoid cooking yolks.
• Pour tempered yolk mixture back into saucepan. Cook for 2 more minutes, stirring constantly. Remove from heat and stir in butter, corn syrup, and vanilla. Fold in coconut.
• Pour custard into pre-baked pie shell and set aside to cool.
• In a large bowl, beat egg whites with cream of tartar and salt until soft peaks form. Gradually add sugar, one tablespoon at a time, until glossy and stiff peaks form.
• Spread meringue over cooled custard, sealing edges to prevent shrinking. Create peaks for texture.
• Bake in preheated oven at 350°F for 10-15 minutes, until meringue is golden brown.
• Cool at room temperature for 1 hour, then refrigerate for at least 2 hours before slicing.