PIE MIXTURE:

1 1/2 c. sugar
7 tbsp. flour
5 egg yolks
1/3 c. Jello coconut pudding
5 c. milk
1/2 bag Baker's coconut
2 pie crusts, browned

MERINGUE:

5 egg whites
1/2 c. sugar

PIE MIXTURE: Mix 1 1/2 cups sugar, 7 tablespoons flour, 5 egg yolks and 1/3 pkg. Jello coconut pudding with beater, thoroughly. Set aside. Next, scald 5 cups milk. Then add sugar mixture into scalded milk and boil until thickened. Continuously stir this mixture with wooden spoon. Set pot in a sink of cold water to cool down, (about 5 minutes). Then pour 1/2 bag of Baker's coconut into mixture. Stir just a little. Pour into browned crusts. Cover for meringue.

MERINGUE: Beat 5 egg whites in mixer. Gradually add 1/2 cup sugar while beating. Beat until mixture stands in firm peaks. Divide and spread on the two pies. Sprinkle a little coconut on top. Brown at 350 degrees until brown. Watch carefully.