Coconut cream pie — oh, my!

Last week I featured author and publisher Kathy Cretsinger on my Thursday blog. I asked her to share a favorite recipe, and she sent this one. If you love coconut cream pie but hate the time, involved, you’ll likely want to try this twist using a microwave! Thank you, Kathy, for sharing.

From Kathy:

This is my husband’s favorite, but I hate to stir and stir over the stove. Someone told my daughter about making it in the microwave, so this is how I do it now. You can use any recipe, but I use one from the red checked “Better Home and Gardens New Cook Book.” I use the same ingredients for “Vanilla Cream Pie,” but cook it differently. Here is what I do.

In a microwave proof bowl (I use a large glass bowl) mix 

¾ cup sugar

3 Tablespoons corn starch

1/8 teaspoon salt 

2 cups milk

Stir well. I use a whisk. It gets the mixture smoother. Place in microwave on high for 5 minutes. Take out and stir well. Add:

3 egg yolks, beaten well. I put a little of the milk mixture in and stir, then put a little more before I put it in the hot mixture.

2 tablespoons butter

Mix together and put back in the microwave for 3-5 minutes. It will be thick. Stir in 1 teaspoon vanilla and 1 cup shredded coconut.

Top with meringue with a little coconut sprinkled on top.