2In heavy sauce pan add milk, sugar, flour, salt cook on med.high heat stirring continuously until it comes to a boil, then boil for 2 min. It will take a while and the filling will be thick.
3Boil for 2 min. while stirring continuously
4Remove from heat, add 3 large spoonful of pudding to beaten egg yolks one spoonful at a time mixing well with each addition.
5Now pour egg yolks into sauce pan and mix well.
6Bring to a boil and boil for 3 min. Remove from heat add coconut, butter, and vanilla.
7Pour into pie shell or shells.
8If using the whipped cream topping, let the filling be cold before topping
9If using the egg white - marshmallow topping add while hot.
11Frist one: Whip cream add sugar and vanilla until thick with stiff peaks, put 1/2 on each pie. Sprinkle with toasted coconut.
12Second topping: Whip egg whites until foamy, then add sugar a teaspoon at a time, beat until you have soft peaks, add your marshmallow cream in 3 sections beating well between each addition, then add your vanilla, top pies making sure all your edges are sealed. Brown in 400 degree oven until top is brown then sprinkle toasted coconut on top