Lately I have found that these cream pies do not have to be done in a double boiler or saucepan on very low heat. Enter the microwave. In fact, one can have equal success/failure whether using stove-top or microwave cookery.
Stove-top Method:
For custard filling: In a saucepan combine 3/4 cup sugar, 1/3 cup flour, and 1/4 tsp. salt; gradually stir in 2 cups milk. Cook and stir over medium high heat for two minutes. Remove from heat. Stir about 1 cup of this hot mixture into 3 beaten egg yolks, immediately returning to hot mixture. Bring to a gentle boil. Cook another two minutes, stirring constantly. Remove from heat and add 2 T. butter and 1 tsp. vanilla. Stir in one cup flaked coconut. Pour into a nine-inch baked pie shell. For meringue, using a chilled bowl, beat 3 egg whites, gradually adding 1/4 tsp. cream of tartar, 6 Tablespoons sugar and 1/2 tsp.vanilla. Beat until peaks form. Spoon over pie. Optionally, you may sprinkle meringue with 1/3 cup coconut before browning for 12 to 15 minutes in a 350 F. oven. Cool and refrigerate.
Hmmm. No wonder the phrase is not "Piece of pie!" to indicate simplicity. ;o) By the way, in Japanese an equivalent idiom for simplicity is directly translated as: "Before breakfast." Meaning, that is so simple, I could do it before breakfast.
FYI...you can find microwave versions of cream pies, custards and puddings on the web. And they actually do work. A good recipe to practice this method with is AllRecipes' Microwave Lemon Curd.
