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1
Leave oven on from baking pie shells.
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2
Whisk together the 2 cups sugar and cornstarch in a large (at least 2 qt.)
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3
microwaveable bowl until there are no more lumps from the cornstarch.
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4
In a separate bowl, whisk together the milk and egg yolks.
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5
Pour the milk mixture into the sugar mixture and whisk together until smooth.
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6
Place the stick of butter on top of the mixture.
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7
Microwave on high for 3 minutes.
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8
Whisk thoroughly.
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9
Continue microwaving for 3 minutes and whisking until the consistency is like pudding.
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10
Whisk in the vanilla.
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11
Stir in all but about 1/4 cup of the coconut.
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12
Divide filling between the 2 pie shells.
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13
Beat egg whites and cream of tartar (if using) until foamy and slightly holding shape.
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14
Turn beaters on low speed.
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15
Add 3/4 cup sugar.
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16
After sugar is mixed in, turn beaters on high again.
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17
Beat until meringue is hard to shake off a spoon (or until it stays on beater when you turn off mixer and pull beaters out of bowl).
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18
Spread meringue on filling all the way to the edges.
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19
Sprinkle reserved coconut on top of the meringue.
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20
Bake for about 10 minutes or until brown.
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21
Watch closely.
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22
Turn off oven, open oven door slightly and let pies cool for 1 hour.
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23
Let pies cool completely on counter.
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24
Spray plastic wrap with Pam, cover pies and refrigerate.
