Coconut Cream Pie
Blend sugar, corn starch, milk. Microwave on high for 3 minutes. Add egg yolks and beat, return to microwave stirring twice. Remove from microwave and beat in remaining ingredients. Pour into baked pie shell. Beat remaining egg whites, adding 1/4 teaspoon of cream of tarter and seven scant teaspoons of sugar, until they form stiff peaks. Spoon meringue over top of filling, sealing edges. Sprinkle with coconut and bake at 325 degrees for 20 minutes. Some microwave ovens may take more time or less time, depending on wattage.