1 (9 inch) prepared half shell
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
1/2 cup cold unsweetened cocoa powder
1/2 teaspoon ground cream of tartar
2 egg whites
1/4 cup white sugar
1 tablespoon light corn syrup
1/4 teaspoon salt
1/3 cup dark corn syrup
1 cup flaked coconut
In a large bowl, syrup and cornstarch are dissolved in hot water. Stir in cold condensed milk. Add vanilla. Whisk until a thick thick syrup, 1 to 2 minutes. Stir in cocoa and cream of tartar. Gradually stir in egg whites until well blended. Spread half the syrup over the top of the pie, covering completely. Refrigerate 8 hours or overnight before serving.