This is easier to make in a food processor. First mix the flour, salt, and sugar together in a bowl. Add the cold butter a bit at a time and pulse until the butter is pea-sized.

Sprinkle the icy cold water one tablespoon at a time. Pulse afterwards each time. Do this until it starts to turn into a dough. You will know it is ready if you pinch it and it holds together.

Drop the mix onto a cold counter and divide it in two. Gather it together with your hands and create 2 discs of dough. Sprinkle them with flour and wrap them in plastic wrap. Set them to cool in the fridge. If you see small chunks of butter, do not worry! It is great news! This means your crust will be flaky and delicious. You will have an extra pie crust ready to put in the freezer or use in another sweet or savory pie.

Leave it cooling off for at least 2 hours. Then take out a disk, let sit for 3 minutes at room temperature and roll it out onto your pie dish. Trim the edges off and blind bake it per the instructions above. Then leave it to cool off completely before adding your pie filling.

First, you will want to brown your flaked coconut. For this, spread over a baking sheet lined with parchment paper and bake in a low oven for 5-10 minutes or until they are golden brown.

Add your half-and-half, the 2 eggs, sugar, salt, and flour into a saucepan and combine it all together. Place it over low heat and bring to a boil. Once it boils, be careful! It can burn really easily so you need to keep stirring for 2 more minutes to make sure everything is cooked.

Remove it from the heat and mix in the toasted coconut flakes. Now it is ready to pour on top of your already baked and chilled pie crust. Once everything is at room temperature, put it in the fridge.

In a small saucepan, combine sugar and water. Heat over high heat, brushing downsides of the pot as necessary with a pastry brush dipped in water. Cook until sugar syrup registers 240°F on an instant-read or candy thermometer.

Meanwhile, combine egg whites and cream of tartar or lemon juice in the bowl of a stand mixer fitted with a whisk attachment; alternatively, wipe the mixer bowl with the cut side of 1/2 lemon before adding egg whites (and omit the cream of tartar or lemon juice). Set mixer to medium speed and mix until soft peaks form (when lifted, the head of the mixer should form gentle peaks in the egg whites that very slowly collapse back into themselves), about 2 minutes.

With the mixer running, carefully and slowly drizzle in hot sugar syrup. Increase speed to high and whip until desired stiffness is achieved.