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Thursday, December 29, 2011

Microwave Those Cream Pies and Puddings

I have never really cared for cream pies and puddings that had to be cooked in a double boiler on top of the stove and stirred constantly.  Recently I tried a Chocolate Cream Pie filling in the microwave.  It turned out so good that I made a Pineapple Coconut Pudding with a Meringue topping.  Same as a pie, just no crust.  It's easy and yummy!

Seperate 3 eggs, yolks in one bowl, whites in another.  Room temperature eggs do better than directly from the fridge.

To a blender, add 3 cups of evaporated milk (2-12oz. cans), 1-1/4 cup sugar, 6 tablespoons flour, 3 egg yolks, 1/4 teaspoon salt.  Blend about 30 seconds until well blended.  Don't worry about the bubbles.

Pour mixture into a glass microwavable bowl.  I have a large 8 cup glass Pyrex measuring bowl that I love to use in the microwave.  Microwave the mixture for 9 minutes 30 seconds (microwaves vary) stirring the mixture with a whisk about half way through cooking and close to the end of cooking.  Mixture will be thick and hot!  Take mixture out of the microwave, add 4 tablespoons of butter and 1 teaspoon vanilla along with 1 cup of shredded coconut and 1 cup of drained crushed pineapple.  Mix well.  Pour into dish.  Top with meringue. Cook under broiler until meringue begins to brown.  If you want chocolate filling, just add 6 tablespoons of cocoa and delete the coconut and pineapple.

Meringue:
Beat 3 egg whites, 1/4 teaspoon Cream of Tartar and 1/2 teaspoon of vanilla in a mixer until whites form stiff peaks.  Slowly add 6 Tablespoons of sugar.  Spread meringue on top of pie or pudding.

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