Preparation Steps

• Preheat oven to 350°F (175°C). In a bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a pie dish.
• Bake for 8-10 minutes, or until lightly browned. Let cool completely.
• In a saucepan, whisk together milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until thickened.
• Remove from heat and whisk in egg yolks, butter, and vanilla. Stir in coconut.
• Pour filling into the prepared crust. In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add sugar, beating until stiff peaks form.
• Spread meringue over the filling, making sure to seal the edges. Bake for 12-15 minutes, or until meringue is golden brown.
• Let cool completely before serving. Refrigerate for at least 2 hours before serving.