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.
