A delightful cream pie recipe with chocolate, banana, and coconut variations.
Combine the sugar, flour, and salt in a microwavable bowl.
Mix thoroughly to ensure even distribution of dry ingredients.
In a separate bowl, whisk together the milk and eggs until smooth.
Whisk briskly to incorporate air for a lighter custard.
Gradually add the milk mixture to the dry ingredients, stirring constantly.
Pour slowly to avoid lumps forming in the mixture.
Microwave the mixture for 2 minutes, then stir well.
Stirring prevents the custard from sticking to the bowl.
Continue microwaving in 1-minute intervals, stirring in between, until the custard thickens.
Stop microwaving when the custard forms a thick consistency.
Stir in the butter and vanilla extract until fully incorporated.
Adding butter while the custard is warm ensures it melts evenly.
For the chocolate variation, mix in the chocolate chips until melted.
Ensure the chocolate is fully melted for a smooth texture.
For the banana variation, layer sliced bananas in the pie crust before adding the custard.
Arrange the banana slices evenly for consistent flavor.
For the coconut variation, stir in the shredded coconut before pouring the custard into the crust.
Mix well to distribute the coconut evenly.
Pour the custard into the pie crust, cover with wax paper, and refrigerate for at least 2 hours.
Chilling allows the custard to set properly for slicing.
Serve the pie with whipped cream and your choice of garnish.
Add a sprinkle of cocoa powder or toasted coconut for a decorative touch.
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