3 c. milk
5 eggs
1 1/2 c. sugar
1 heaping tbsp. flour
1 can coconut (3 1/2 oz. size)
2 tbsp. vanilla (reserve for meringue)
2 pie shells, baked
1 tbsp. butter

Separate eggs. Reserve whites for meringue. Mix egg yolks with 2 1/2 cups milk. Add sugar. Mix flour in 1/2 cup milk and add to egg mixture. Cook in double boiler until it thickens. Stir occasionally. Add vanilla and most of coconut.

MERINGUE:

5 egg whites (add 1/2 tsp. cream of tartar)

Beat until it will form a peak. Add 1/2 cup sugar gradually. Add vanilla. Pour mixture into pie shells. Top with meringue. Sprinkle with coconut. Brown slightly at 350 degrees.