Family Favorites Friday: Perfect Microwave Coconut Pie

Perfect Microwave Coconut Pie

Fundraiser Recipe

I mentioned earlier this week that our robotics team held a fundraiser to be able to purchase motors, remote control, and electronics to enable our robot to run year round, since at the end of the competition all those items are returned to the sponsoring hub.  

A friend gave me this (secret) recipe that she had used to raise funds for her children's activities. 
We also made chocolate, lemon, pumpkin, and pecan pies.  We sold the pies for $10 each.  We took orders in advance and made pies once a week for 4 weeks in the fall.  Team members delivered the pies.  We raised $1000 this way.  We did this for a couple years and were very successful.

Grab your coffee, this pie is still warm!

This recipe makes 2 pies.
Ingredients:
Two pie crusts, baked (if you need a pie crust recipe, try this Never Fail Crust)

2cups sugar
2/3 cups cornstarch
1/4 tsp salt
4 cups milk
8 egg yolks (save egg whites for meringue)
4 tablespoons butter
2 tsps vanilla
2 cups coconut + a little extra for the top

In a 2 qt. glass microwaveable mixing bowl, whisk together sugar, cornstarch, and salt.  Whisk in milk gradually, stir until smooth.

Microwave on high  6 - 8  stirring after 3 - 4 minutes.

Beat egg yolks in a separate bowl.  Stir a little bit (about 1/4 cup or so) of the hot liquid into the egg yolks to temper them.  Add the egg yolk mixture to the sugar mixture; whisk together.  

Microwave on high 3 minutes 30 seconds or until thick.  
Remove from microwave; stir in butter, vanilla, and coconut.

Pour into prepared pie crust.
Finish with meringue.
Sprinkle coconut on top of the meringue.
Bake as directed below.

Perfect Pie Meringue

Pre-heat oven to 350 degrees

10 large egg whites at room temperature (eggs separate easier cold; whip better warm)
1/2 teaspoon cream of tartar
4 -5 tablespoons sifted powdered sugar

Beat egg whites on 8 with electric mixer until frothy.  Add cream of tartar very slowly.

While beating, add sugar very slowly.  Beat until stiff peaks form.

 ALWAYS APPLY MERINGUE TO HOT FILLING, NEVER COLD

To top pie:
Place spoonfuls of meringue around edge of pie, pushing into crevices, being sure to seal against the crust, leaving no space between the crust and the meringue.  Repeat with second pie.

 Divide remaining meringue between the pies into the center of the pies.  Mound high, then peak with the back of  a spoon.

Put pies in the oven, turn oven to 325 degrees.  Bake for 10 minutes.  Turn oven off  and leave pies in oven 10 more minutes to continue browning meringue.

Perfect pies, every time.

I never really made meringue type pies before I had this recipe. I didn't really like standing over the stove stirring, and stirring, and stirring.

This also was the fundraiser my son used to earn money for his Eagle Scout Project.

Hope you enjoy this pie!