This pie is your means of escape to a warm tropical place. Cool, tart, and rich, this pie is a great way to take a weekend vacation.
1 9-inch Graham Cracker Crust, fully baked and cooled
1 1/3 Cups Heavy Cream
1 1/2 Cups Sweetened Shredded Coconut, divided
4 Lg Eggs, separated
1 14-oz Can Sweetened Condensed Milk
1/2 Cup Fresh Key (or Regular) Lime Juice (from about 5 regular limes)
1/4 Cup Sugar
Center a rack in the oven and preheat it to 350F. Place the pie plate on a baking sheet.
Put the cream and 1 cup of the coconut in a small saucepan and bring it to a boil over medium-low heat, stirring almost constantly. Continue to cook and stir until the cream is reduced by half and the mixture is slightly thickened. Scrape the coconut cream into a bowl and set it aside while you prepare the lime filling.
Working with a mixer, beat the egg yolks on high speed until thick and pale. Reduce the mixer speed to low and beat in the condensed milk. Still on low, add half of the lime juice. When it is incorporated, add the remaining juice, again mixing until it is blended. Spread the coconut cream in the bottom of the graham crust, and pour over the lime filling.
Bake the pie for 12 minutes. Transfer the pie to a cooling rack and cool for 15 minutes, then freeze the pie for at least an hour.
To finish the pie: Preheat the broiler.
Put the 4 egg whites and the sugar in a medium saucepan and over medium-low heat, whisking constantly, until the whites are hot to the touch. Transfer the whites to a bowl (or the bowl of a stand mixer fitted with the whisk attachment), and beat the whites at high speed until they hold firm peaks. Using a rubber spatula, fold the remaining 1/2 cup coconut into the meringue.
Spread the meringue over the top of the pie, and run the pie under the broiler until the top of the meringue is golden brown. Return the pie to the freezer for another 30 minutes or for up to 3 hours before serving.