Instructions

FOR THE CRUST:

1. Heat oven to 400 degrees F. Grease a 9-inch pie dish and set aside. Combine the graham cracker crumbs, sugar, and salt in the bowl of a food processor. Pulse until combined. Drizzle the melted butter over the mixture and pulse until combined and mixtures look like wet sand. Transfer to a bowl and mix in the coconut flakes. Press into the bottom and sides of the prepared pan.
2. Bake the crust until set, about 5-8 minutes or until lightly browned. Transfer to a rack and let cool completely.

FOR THE BLOOD ORANGE FILLING:

1. Place the butter in a medium bowl. Set the bowl in a larger bowl filled with ice water. Place a fine-mesh sieve over the bowl with butter. Set aside.
2. In another small bowl, whisk the egg yolks.
3. In a medium saucepan, whisk together sugar, cornstarch, and salt with 1 1/2 cup water. Set over medium-high heat and whisking constantly until mixture thickens and bubbling, about a minute.
4. Remove mixture from heat and gradually whisk in half of the mixture into the egg yolks. Pour the egg yolk mixture back into the saucepan and whisk in along with the orange zest and juice.
5. Reduce heat to medium-low, cook mixture, stirring constantly, until mixture is bubbling and thickens about two minutes.
6. Immediately pour the custard over the prepared fine sieve. Press through the sieve into the bowl with butter. Stir until butter is melted and the mixture is cool about 5 minutes.
7. Pour into the chilled crust and cover with a plastic wrap pressing directly onto the surface. Chill until set, about 8 hours.

FOR THE TOPPING:

1. In the bowl of the stand mixer fitted with the whisk attachment, beat the egg whites, vanilla extract, cream of tartar and salt on medium-high speed until soft peaks form, about 2 minutes. With the mixer running, gradually add the 3 tablespoons sugar.
2. Meanwhile, in a small saucepan bring to boil the 1/2 cup sugar, orange juice, and 2 tablespoons water, stirring until sugar melts. Cook, without stirring, until a thermometer reads 240 degrees, about 4 minutes.
3. Immediately remove from heat and gradually stream into the egg whites with mixer running. Increase speed to high and beat until the meringue is glossy and stiff and the bowl feels cool to the touch.
4. Top the pie with the meringue and use a kitchen torch to toast the top of the meringue.