Prepare your workspace. Ensure your 9- or 10-inch Nut Piecrust is fully baked and cooling on a wire rack.

Keep the oven preheated to 350°F / 175°C. 2. Create the coconut base.

In a blender, combine the coconut milk and 1 3/4 cups (960 ml) of the shredded coconut.

Blend until as smooth as possible, adding a splash of water (up to 1/4 cup / 960 ml) if needed to get the blades moving.

Pour this mixture into a medium saucepan, add the sugar and a pinch of salt, and place over medium heat.

Cook, stirring often, until the mixture is smooth and begins to thicken, about 10-15 minutes. 3. Temper the eggs and thicken the filling.

In a separate bowl, whisk the cornstarch with 1/4 cup (960 ml) of water until no lumps remain.

Whisk in the 4 egg yolks.

Once the coconut mixture in the saucepan is thick, carefully scoop about 1/2 cup (480 ml) of the hot liquid into the egg yolk bowl, whisking constantly to temper the eggs. Immediately pour the tempered egg mixture back into the saucepan.

Bring to a boil, whisking constantly, and let it boil for about 30-60 seconds until very thick.

Remove from heat and stir in the softened butter until melted and combined.

Let the filling cool slightly. 4. Whip the meringue.

In a clean, dry bowl using an electric mixer, beat the 4 egg whites with a pinch of salt until they become foamy and opaque.

Continue beating on high speed while gradually adding the confectioners' sugar, one spoonful at a time.

Beat until the meringue is glossy and forms medium-stiff peaks (when you lift the beater, the peak should hold its shape but the very tip might curl over). 5. Assemble and bake.

Pour the slightly cooled coconut filling into your pre-baked pie crust. Spoon the meringue over the top, spreading it carefully to touch the edges of the crust all the way around. Use the back of a spoon to create decorative swirls and peaks.

Sprinkle the remaining 1/4 cup (960 ml) of shredded coconut over the meringue. 6. Final bake and chill.

Bake for 10 to 15 minutes, or until the meringue is a beautiful golden brown.

Remove from the oven and let the pie cool completely on a wire rack.

Once cool, refrigerate for at least 2-3 hours, or until the filling is fully set.

Serve chilled.

Don't be afraid to try the fruit variation! For a vibrant twist, replace the coconut milk and shredded coconut with 2 cups (480 ml) of a thick fruit purée like apricot, passion fruit, or mango. Proceed with the recipe as written for a tangy, fruity meringue pie.