Bake deep dish pie shell according to the package instructions. Cool completely.
On the stovetop in a heavy bottomed saucepan heat the coconut milk and heavy cream over medium-high heat.
In a mixing bowl, whisk together 3 egg yolks, 2 whole eggs, 1 cup sugar, cornstarch and salt. Whisk until the cornstarch has dissolved. [Tip: Reserve 3 egg whites for the meringue]
Whisk the egg mixture into the warm cream in the saucepan. Bring to a gentle boil over medium-high whisking constantly until thickened to consistency of a thick pudding. This may take 3-5 minutes. Do not walk away, the custard can stick to the bottom and burn easily.
Once thickened, remove from the heat and add the vanilla extract, coconut extract, and 1 cup flaked coconut. Fold into the custard by hand.
Pour into the pie shell and spread evenly. Reserve 2 tablespoon of flaked coconut to sprinkle on top of the meringue.
To make the meringue: Use a hand mixer and whip the 3 reserved egg whites with ¼ teaspoon cream of tarter and 2 tablespoon of sugar until stiff peaks form.
Spread over the filling. Sprinkle with reserved 2 tablespoon flaked coconut.
To brown the meringue: Move the oven rack to the upper ⅓ of the oven. Set the oven on the broil setting.
Place the pie onto a cookie sheet and into the oven.
Turn the pie as needed until evenly browned, do not walk away.
Chill for at least 4 hours until the custard is set before attempting to cut.
Coconut milk is usually located on the baking aisle or on the International aisle of the grocery store. Choose a quality coconut milk for the best results.