Coconut Pie

Have your pre-baked pie shells sitting to the side.

In a large bowl mix 1 1/2 cup sugar, flour, salt, evaporated milk and egg yolks. Mix well and put it into a saucepan. Add the whole milk and cook over low heat until thick. Remove from heat and add coconut (make sure to reserve 1/3 of the coconut for the topping), vanilla and butter flavoring. Pour into the baked pie shells. Set aside while you make the meringue.

Preheat oven to 400 F.

In a clean mixing bowl, add egg whites and water and beat until stiff. Add remaining ¼ cup of sugar. Continue to whip just until sugar is incorporated. Spread over the pies. Sprinkle reserved coconut over meringue and bake for about 10 minutes at 400 F. Watch to make sure coconut doesn’t burn.

Makes two pies. Enjoy!