1This recipe makes two pies. you can either make home made pie crust or you can use store bought. When taking to a church function or a funeral or family gathering I use the store bought crust. It is only when I am having company at my home will I make homemade pie crust. Bake your pie crust ahead of time. (guess you could call me lazy)
2in a heavy medium sauce pan stir together the sugar, flour, until combined (or if you chose, you can stiff the sugar and flour together, works both ways)
3add the 6 egg yolks, stir just to break the yolks then add the 1 can of evaporated milk, and 1 can of water and stir well.
4Bring this to a boil over medium high heat, until thickened. Stirring constantly, turn off heat, add coconut and vanilla then pour into baked pie shells.
5to make topping whip egg whites until stiff peaks are formed, add 2 tablespoons of sugar, and 1 teaspoon of vanilla.
6divide the topping for both pies making sure the topping closes over the edge of the pie crust. Bake in preheated oven of 350* for about 10 to 15 mins.