Toasted Coconut Cream Pie | La Cucina Grandinetti

Ingredients

• 1 recipe 9-inch single pie crust, fully cooked
• 2 cups whole milk
• 1/2 cup sugar
• 6 large egg yolks
• 1/3 cup cornstarch, sifted
• 2 tablespoons dark rum
• 1 teaspoon vanilla extract
• 3-1/2 tablespoons cold unsalted butter, cut in small pieces
• 1 cup shredded sweetened coconut, lightly toasted
• 5 eggs whites
• 1-1/4 cups sugar
• 1/4 cup water
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon cream of tartar