Coconut Meringue Pie

Preheat your oven to the desired temperature of 350 degrees Fahrenheit, or equivalently 175 degrees Celsius.

In a saucepan, combine half-and-half, coconut milk, three-quarters of a cup of sugar, cornstarch, eggs, and salt. Stir the mixture constantly as it heats over low heat, gradually bringing it to a boil. Continue cooking until the desired consistency is achieved, approximately 30 minutes.

Once the saucepan has cooled slightly, remove it from the heat source. Fold in three-quarters of a cup of flaked coconut and vanilla extract to create a smooth mixture. Pour this mixture into your pie crust.

In a separate bowl, whip egg whites until they become light and airy. Gradually add six tablespoons of white sugar and cream of tartar, continuing to whip until soft peaks form. Observe how the egg whites transform into soft mounds rather than sharp peaks when lifted straight up.

Spread the whipped egg white mixture evenly over the pie. Sprinkle the remaining half cup of flaked coconut over the top to add a decorative touch.

Bake the pie in your preheated oven until the top is golden brown, taking approximately 12 to 15 minutes. Allow the pie to cool completely on a wire rack before refrigerating it for at least three hours prior to serving.