Recipe

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• 5 cups half-and-half
• 1/4 cup butter or 1/4 cup margarine
• 1 cup granulated sugar
• 3 extra large eggs
• 1/4 cup cornstarch
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 cup miniature marshmallow
• 1 1/4 cups flaked coconut
• 18 inches baked pie crusts
• 1 1/4 cups egg whites (from 8-9 extra-large eggs)
• 1 tsp cream of tartar
• 1 1/2 cups granulated sugar

• 1 FILLING.
• 2 Preheat Oven to 350 degrees.
• 3 Combine half& half and butter in a large saucepan and bring to a boil over medium heat.
• 4 Whisk together sugar, eggs, cornstarch, vanilla and salt in a medium bowl until the cornstarch is completely incorporated and the mixture is well blended.
• 5 Gradually add the cornstarch mixture to the half& half mixture while stirring constantly with a wire whisk.
• 6 Continue stirring while cooking until mixture is thickened.
• 7 This should take about 1 minute.
• 8 Add the marshmallows and 3/4 cup of the coconut.
• 9 Cook while stirring until the marshmallows melt and the mixture is well blended.
• 10 Pour into pre-baked pie shells.
• 11 Refrigerate for at least 2 hours.
• 12 MERINGUE.
• 13 Beat the egg whites and the cream of tartar in a large bowl until soft peaks form.
• 14 Add the sugar, a small amount at a time while beating constantly until stiff peaks form.
• 15 Spread 1/2 the meringue mixture over each pie to the edge of the crust.
• 16 Sprinkle 1/4 cup of the remaining coconut over the top of each pie.
• 17 Bake for 12-15 minutes until or until the meringue is lightly browned.
• 18 Refrigerate until serving.