Step 1

Preheat oven to 350°F.

Step 2

In a small saucepan, combine sugar and flour. Whisk in evaporated milk and egg yolks until smooth. Turn the pan to medium heat.

Step 3

Stirring constantly, add milk. Once the sugar dissolves, add butter and continue stirring.

Step 4

Cook until mixture thickens and comes to a gentle boil. The mixture will appear to bubble or burp. This should take about 5-7 minutes.

Step 5

Turn off the heat and carefully fold 1/2 cup coconut into the hot filling.

Step 6

Divide the filling equally into the pre-baked pie shells.

Step 7

Quickly spread the meringue over the hot pie filling. Spread the meringue to the edge of the pie pastry to seal it and prevent it from shrinking as it bakes (see below). Use a spoon to swirl and twist the meringue as you spread it.

Step 8

Evenly sprinkle the remaining coconut on top of both pies.

Step 9

Bake 15-17 minutes, or until the meringue is golden brown on top.

Step 10

In a clean, dry mixing bowl, beat the egg whites on medium speed with an electric mixer until they become frothy. This usually takes about 1-2 minutes.

Step 11

With the mixer still running, gradually add the granulated sugar, a tablespoon at a time, while continuing to beat the egg whites. This process should take about 2-3 minutes until all the sugar is incorporated.

Step 12

Continue beating the egg whites until stiff, glossy peaks form.

Step 13

Whip marshmallow cream into the mixture for 15 seconds at medium speed.