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Microwave Coconut Cream Pie Recipe

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This recipe for Microwave Coconut Cream Pie, by , is from The Cruze Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Kelly Cruze


3/4 c. sugar
1/4 c. cornstarch
1/2 tsp. salt
3 c. milk
4 egg yolks
2 Tbsp. butter
2 tsp. vanilla
1 c. coconut
9" baked pie shell

3 egg whites, room temperature
1/4 tsp. cream of tartar
6 Tbsp. sugar
1/2 tsp. vanilla

In microwave bowl place half of milk. Warm about 2 minutes. In large jar place other half of milk, sugar, cornstarch, salt, egg yolks. Cover jar and shake until well blended. Pour into warm milk stirring with wire whisk. Microwave for 2 minutes, remove and whisk. Microwave in 2 minute intervals until pudding thickens, about 8 minutes. While warm, add butter, vanilla and coconut. Stir. Pour pudding into pie shell. Top with meringue. Brown in oven. Cool gradually, away from draft.
To make meringue, beat 3 egg whites, room temperature, and 1/4 tsp. cream of tartar until foamy. Beat in 6 Tbsp. sugar, 1 Tbsp. at a time until stiff and glossy. Do not under beat. Beat in 1/2 tsp. vanilla.




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