2 (9-inch) deep-dish piecrust, baked
5 c. milk
5 eggs, separated
½ c. cornstarch
1 c. sugar
¼ stick of butter, room temperature
2 tbsp. coconut flavoring
1 c. coconut

Pour milk into double boiler; mix egg yolks (set whites aside), cornstarch, sugar and stir with whisk. Add butter and coconut flavoring and coconut. After this point, stir with wooden spoon or your whisk will fill up with coconut. Cook until thickened. Let filling cool completely before pouring into pie shells.

Preheat oven to 350°.

Meringue Topping:
5 eggs whites, from above recipe
1 tsp. cream of tarter
1/3 c. sugar
1 tsp. vanilla
½ c. coconut

Beat egg whites, adding the cream of tarter, sugar and vanilla a little at a time. Beat until marshmallow stage, sprinkle with coconut and brown for 1 minute in oven.

Pies are best made the day before. They cut and taste better. But wait until the day you serve the pie to make the meringue or it may be runny.

Yields: 2 pies or 16 servings.
Submitted by: Aunt Jo