I remembered coconut cream pie as being like a custard pie with meringue and coconut, so I checked my old Betty Crocker Cookbook, and, indeed, it is a variation of the Vanilla Cream Pie.
Maybe you can adapt Rose compoonents for this general concept.
3/4 c sugar
1/4 c cornstarch or 1/2 c AP flour
3 c milk
1 T butter
1-1/2 t. vanilla
Filling: Combine sugar and cornstarch or flour. Gradually stir in milk. Cook and stir over medium high heat until mixture is thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Remove from heat.
Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks lightly with a fork. Gradually stir about 1 c. of hte hot filling into yolks. Return all to saucepan; bring to a gentle boil. C ook and stirl for 2 minutes more. Remove from heat. Stir in butter an dvanilla. Pour the hot filling into the baked crust. Evenly spread meringue over hot fillling; seal to edge. Bake 350 for 15 inutes. Cool on a wire rack. Cover and chill to store.
Coconut variation: stir in 1 c flaked coconut with butter and vanilla. Sprinkle another 1/3 c flaked coconut over meringue before baking.
4 egg whites - room temp
1 t. vanilla
1/2 t cream of tartar
1/2 c sugar
Combine egg whites, vanilla and cream of tartar. Beat with an electric mixer (ha ha) on medium speed about 1 minute or till soft peaks form (tips curl). Gradually add sugar, 1 T. at a time, beating on high speed about 5 minutes or till mixture forms stiff, glossy peaks and sugar dissolves. Immediately spread meringe over pie, carefully sealing to edge of pastery to prevent shrinkage. Bake as directed in pie recipe.
Good luck! Coconut cream pie! YUM!!!!!!