This is a delicious pie that is made from scratch, but is very easy because the filling is made in the microwave! Friends from my church always ask for this pie at church socials and funeral dinners. At Thanksgiving and Christmas my family always ask for this pie.
For Filling: With a wire whisk, mix sugar, cornstarch and salt together in a large microwavable bowl.
Combine reconstituted milk and egg yolks in a separate bowl. whisk togher until well mixed and add to the dry ingredients. Stir with wire whisk until well blended.
Microwave on high 3-1/2 to 4-1/2 minutes, depending on your microwave. Stir with wire whisk and return to microwave. Cook 3-1/2 to 4-1/2 more minutes. Remove from microwave and stir with wire whisk.
Add butter and vanilla. Mix well. Stir in coconut. Pour into baked pie shell. Top with meringue and sprinkle with coconut. Bake 10-12 minutes at 350 degrees or until meringue and coconut are a nice golden brown.
For Meringue: Place egg whites saved from filling in a large mixer bowl with the cream of tartar. Measure 1/2 cup cold water into a two-cup measuring glass measuring cup. In a separate bowl, combine sugar, cornstarch, and salt. Mix well with wire whisk.
Add sugar mixture to water. Stir well. Microwave on high 2 minutes or until mixture is translucent.
Beat egg whites and cream of tartar until frothy. Continue beating as you slowly pour transluent mixture into egg whites. Beat 3-4 minutes or until glossy and stiff peaks form.
Pile on top of filling making sure to seal edges. Sprinkle with coconut. Bake 10-12 minutes at 350 degrees or until top is golden brown.