• Bake pie shell according to package directions. Prick with a fork on the bottom. Add pie weights or beans to the bottom of the crust to ensure it doesn't puff up during baking. Let cool completely.
• In a medium saucepan, whisk together the corn starch, sugar and salt. Gradually whisk in the milk. Cook over medium heat, constantly whisking to ensure the milk doesn't scorch or burn. Milk mixture will begin to thicken.
• Add egg yolks to a small bowl. When milk mixture starts to bubble, stir a little of the hot milk mixture into the egg yolks, then stir the yolks into the remaining hot mixture. (This is called tempering.) Continue to whisk the hot mixture for one minute more, then promptly remove from heat.
• Whisk in the melted butter, vanilla and coconut. Pour the custard into the cooled pie shell. Cover with plastic wrap and chill.

For meringue:

• Pour the room temperature egg whites into the mixing bowl of a stand mixer fitted with a whisk attachment. Begin whisking at medium speed and add the cream of tartar. Whisk the whites for 3-5 minute or until stiff peaks form.
• Add the container of marshmallow cream, and whisk for 2-3 minutes more for stiff peaks. Meringue will be firm, thick and smooth. Add the meringue to the custard pie, and seal the meringue to the pie crust so it doesn't shrink while baking.
• Bake at 350 degrees for 10-15 minutes or until golden brown. (I don't recommend making peaks in the meringue, as these tend to burn before the rest of the meringue cooks.) Once golden brown, remove from the oven and let cool to room temperature. Chill pie until ready to serve. Enjoy!