Berry, Coconut and Meringue Pie
['1 All-Purpose Crust, Coconut Variation', '4 cups (2 pints) wild blueberries, thawed if frozen', '1/2 cup packed dark brown sugar', '3 tablespoons cornstarch', '1/2 teaspoon finely grated lime zest', '2 tablespoons fresh lime juice', '1/4 teaspoons salt', '2 teaspoons unsalted butter', '4 large egg whites', '1/4 teaspoon cream of tartar', '6 tablespoons granulated sugar', '2 tablespoons sweetened coconut flakes']
Heat oven to 350°F. In a bowl, toss blueberries with brown sugar, cornstarch, zest, juice and salt; add to pie pan with crust; dot with butter. Place pie on a baking sheet. Bake on lowest rack until crust is golden, 30 minutes. Ten minutes before pie is done, make meringue: In a mixer, whisk egg whites and cream of tartar until very foamy. Gradually beat in granulated sugar until firm peaks form, 8 minutes. Remove pie from oven; spread meringue on top of hot pie; sprinkle with coconut. Return to oven; bake until meringue is browned, 15 minutes.
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