Coconut Cream Pie(Microwave)

1. 1

   In a 1 1/2 quart casserole, combine sugar, cornstarch and salt.

2. 2

   Add milk gradually, mixing well.

3. 3

   Cook on High for 6 minutes or until thick, stirring at the end of each minute.

4. 4

   Add this hot mixture slowly to beaten egg yolks, stirring well.

5. 5

   Cook 2 minutes or until thick, stirring at the end of each 30 seconds. Add vanilla, butter and coconut and stir well.

6. 6

   Cool filling to room temperature.

7. 7

   Pour into baked pie crust and top with meringue.

8. 8

   Sprinkle 1/3 cup coconut over meringue before browning.

* Per serving · 4 servings · Values may vary.

No additional tips available.