COCONUT CREAM PIE 
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
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.