Coconut Cream Pie from Sweet Hands: Island Cooking from Trinidad and Tobago by Ramin Ganeshram

Ingredients

• Pinch of grated nutmeg
• ¼ cup sugar
• 1 teaspoon vanilla extract
• Pinch of coarse salt
• ¼ cup ice water, or more as needed
• ½ cup (1 stick) cold butter, cut into pieces
• 1½ cups milk
• 3 egg yolks
• ½ teaspoon vanilla extract
• ½ cup sugar
• 3 egg whites
• ½ cup fresh or frozen grated unsweetened coconut
• Pinch of cream of tartar
• ¼ teaspoon baking powder
• Pinch of salt
• 2 cups all-purpose flour