FILLING:

4 egg yolks
4 c. milk
1 1/3 c. sugar
4 tbsp. cornstarch
Dash salt
1 tsp. vanilla
1 tbsp. butter (optional)

Place the 4 cups milk into a 2 quart pyrex cup; microwave on high for 3 to 3/12 minutes. Mix dry ingredients in a 1 quart pyrex cup, stir well with whisk. Gradually pour into hot milk using whisk. Put egg yolks into the 1 quart pyrex cup. Beat until thick and lemon colored. Gradually in one fourth of the hot mixture stir (whisk) well, then stir (whisk) this into remaining hot mixture. Microwave at high for 5 to 7 minutes, or until thickened. Stirring with whisk at 2 minute intervals. Stir in vanilla, fruit, coconut, and pour into pie crust or pudding dishes. During the 2 minute intervals, beat your meringue.

MERINGUE:

4 egg whites
6 tbsp. sugar

Beat egg whites adding 1 tablespoon of sugar at intervals until stiff and holds peaks. Top pie filling; brown in conventional oven at 425 degrees for about 5 minutes.

VARIATIONS: CHOCOLATE--add 1 tablespoon for each yolk to dry mixture. 1/2 teaspoon vanilla plus 1/4 teaspoon almond (optional). COCONUT--Add 1/2 c. flaked coconut, 1/2 tsp. vanilla and 1/2 tsp. coconut extract. BUTTERSCOTCH-- Substitute brown sugar for white. PINEAPPLE--Drain pineapple. Add juice to orange juice, a delightful change. I like chunks or slices, I usually slice chunks in halves or slices into small wedges. I let it drain while cooking filling. BANANA--Add 3 to 4 sliced bananas and substitute banana extract for vanilla.