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COCONUT CREAM PIE Non-Vegetarian-Dish

This is a dessert which can be relished after dinner.



Ingredients

Baked 9-inch pie crust, keep warm
: 1
Beaten egg yolks
: 3
Milk
: 3 cups
Cornstarch
: 3 tbsp
Egg whites
: 3
Flaked coconut
Sugar
: 1/2 cup
Sprinkle of salt
: To Taste
Vanilla
: 1 tsp
Sugar
: 1/4 cup

Coconut Cream Pie

Method

  • In a large microwave-safe bowl, warm 2 cups of the milk on high for 1 1/2 minutes.
  • With a wire whisk, dissolve the cornstarch in the remaining cup of milk. Add the beaten egg yolks and the 1/2 cup sugar.
  • Mix well. Slowly add the egg mixture to the warmed milk, beating well.
  • Cook in the microwave on high for 3 minutes. Stir with a wooden spoon. Make sure you scrape around the rim of the bowl.
  • Microwave another 3 minutes. Stir again.
  • Microwave another 2-3 minutes or until thick like cooked pudding.
  • Remove and cool for 5 minutes. Add vanilla and stir well.
  • Make a meringue of 3 egg whites and sugar by beating until it forms soft peaks.
  • Pour the custard into the warm pie shell and spread meringue on top making sure you seal the meringue to the crust.
  • Sprinkle heavily with flaked coconut. Bake for 15 minutes at 350 degrees or until coconut is golden brown.