On a lightly floured surface, roll your pie dough into a circle about 1/8" thick. Place this in your pie pan. Flute edges with your fingers. Place in the fridge and chill for about 15 minutes.
Line the edges of the pie crust with foil and prick the center of the crust with a fork about 5 times. Place the pie in a lower oven rack and bake for 20 minutes until the crust is mostly done. Carefully remove the foil and bake for an additional 5 minutes until the crust is a nice golden color. Remove from the oven and cool on a wire rack. Reduce your oven to 350F.
In a saucepan over medium heat, mix the sugar, cornstarch, and salt. Stir in the coconut milk. Continually stir while cooking until the mixture begins to bubble. Reduce heat to low and cook and stir a few more minutes until the mixture is really thick. Remove from heat. And set aside to cool slightly.
Once the coconut milk mixture has cooled a bit, add that and the silken tofu to a food processor. Pulse until smooth. Add the vanilla coconut, vegan butter, and nutritional yeast flakes (optional) and pulse again until all the ingredients are combined.
Follow the instructions on the link above to make your vegan meringue.
Pour the coconut cream filling into the prepared pie crust and spread evenly across the pie. Top with the Vegan Meringue, being sure to spread across the entire pie and creating a seal around the crust. Use the back of a spoon to create twirly dollops on the top of the meringue. Sprinkle with the ½ cup of regular shredded coconut.
Place the pie in the oven and bake for 15 -20 minutes, or until the meringue peaks are golden. Cool at least one hour on a wire rack. Place in the fridge and chill for 3 hours before serving.
* I buy regular flaked coconut and put it in the food processor and pulse for several seconds to break it into finer strands