5 lg. egg yolks (or 6 sm.)
1 1/2 c. sugar
2 c. milk
1 1/2 tsp. vanilla
5 tbsp. (slightly rounded) flour
2 c. grated coconut
2 tbsp. butter

Mix first 5 ingredients in top of double boiler, stirring often, until thick. Remove from heat and add butter and coconut. Pour into 2 prebaked pie shells.

Use egg whites for meringue. Beat egg whites until stiff and add 1 tablespoon sugar per egg white. Stir well. Pour over pie mixture and sprinkle a bit of coconut on top. Bake meringue slowly about 250-300 degrees for about 10 minutes. Watch it burns easily. Reduce heat and bake 5-10 minutes longer.