6 eggs (separate 3 whites for meringue)
4 tbsp. flour
1 1/2 c. sugar
4 c. milk (using 12 oz. Carnation evaporated and 2 1/2 c. whole milk)
1/4 c. butter
1 tsp. vanilla
2 c. flaked coconut

Beat eggs until frothy. Add 1/2 cup milk; whip well. Blend in flour, sugar and butter. Add remaining milk and mix well. Stir in vanilla and coconut (save small amount of coconut to sprinkle on meringue). Place mixture into top of double boiler. Cook until thick. Pour into 2 baked pie shells. Top with meringue and coconut. Put into oven (375 degrees) for 15 minutes or until brown.

MERINGUE:

Egg whites
3 tbsp. sugar
1 tsp. vanilla

Whip egg whites until stiff. Add sugar and vanilla. Whip well.