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MICROWAVE COCONUT CREAM PIE

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
Meringue
9" baked pie shell

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.

MERINGUE:
3 egg whites, room temp.
1/4 tsp. cream of tartar
6 tbsp. sugar
1/2 tsp. vanilla

Beat egg whites and tartar until foamy. Beat in sugar, 1 tablespoon at a time until stiff and glossy. Do not under beat. Beat in vanilla.