easy coconut cream pie

How To Make easy coconut cream pie

• 1

  Make and bake your favorite pie shell. Set aside.
• 2

  For Filling: With a wire whisk, mix sugar, cornstarch and salt together in a large microwavable bowl.
• 3

  Combine reconstituted milk and egg yolks in a separate bowl. whisk togher until well mixed and add to the dry ingredients. Stir with wire whisk until well blended. Microwave on high 3-1/2 to 4-1/2 minutes, depending on your microwave. Stir with wire whisk and return to microwave. Cook 3-1/2 to 4-1/2 more minutes. Remove from microwave and stir with wire whisk.
• 4

  Add butter and vanilla. Mix well. Stir in coconut. Pour into baked pie shell. Top with meringue and sprinkle with coconut. Bake 10-12 minutes at 350 degrees or until meringue and coconut are a nice golden brown.
• 5

  For Meringue: Place egg whites saved from filling in a large mixer bowl with the cream of tartar. Measure 1/2 cup cold water into a two-cup measuring glass measuring cup. In a separate bowl, combine sugar, cornstarch, and salt. Mix well with wire whisk.
• 6

  Add sugar mixture to water. Stir well. Microwave on high 2 minutes or until mixture is translucent.
• 7

  Beat egg whites and cream of tartar until frothy. Continue beating as you slowly pour transluent mixture into egg whites. Beat 3-4 minutes or until glossy and stiff peaks form.
• 8

  Pile on top of filling making sure to seal edges. Sprinkle with coconut. Bake 10-12 minutes at 350 degrees or until top is golden brown.
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