Preheat oven to 375⁰F.

Spread coconut in a single layer on a baking sheet and bake, stirring from time to time, until golden brown, 6-8 minutes. Do not burn. Remove and set aside to cool; lower the oven temperature to 350⁰F.

In a heavy, non-reactive sauce pan, combine the sugar, corn starch, and salt; whisk to combine. In a bowl, whisk together the egg yolks, and gradually whisk in the half and half. Gradually whisk the egg mixture into the sugar mixture; whisk briskly to dissolve the corn starch.

Place the sauce pan over medium heat and cook 4-5 minutes, stirring occasionally, scraping the bottom and sides. Switch to a whisk occasionally to prevent lumps. Continue to cook, alternating between stirring and whisking, until the custard reaches a boil and thickens, another 7-9 minutes. Boil for 1 more minute, stirring constantly; immediately remove from heat. Stir in the butter, vanilla, and 1 cup of the toasted coconut. Transfer to a bowl, press a piece of wax paper onto the surface of the custard, and allow to cool for 15 minutes.

To make the meringue, beat the egg whites with a pinch of salt until foamy. Continue to beat, gradually adding in the confectioners' sugar, until the mixture is shiny and holds fairly stiff peaks.

Put the pie crust on a baking sheet. Fill with custard mixture, distributing evenly. Top with meringue, ensuring meringue contacts the edge of the crust. Sprinkle with the remaining toasted coconut, transfer to the oven, and bake until lightly golden, 10-15 minutes. Remove from oven, cool on a rack, and refrigerate to chill.

See our tip on meringue toppings here.