Coconut Meringue Pie

Pre-bake two frozen pie crusts according to package directions. Let them cool.

Separate the egg yolks from the egg whites, placing them in separate bowls. Set the whites aside for the meringue.

In a medium saucepan, whisk together sugar and flour.

Gradually whisk in the evaporated milk, whole milk, and egg yolks until smooth.

Place the saucepan over medium heat, add the butter, and cook, whisking constantly, until the mixture thickens and begins to bubble.

Once thickened, remove the pan from the heat and fold in the sweetened shredded coconut.

Divide the hot filling evenly between the two pre-baked pie shells.

To make the meringue, add the reserved egg whites to the bowl of a stand mixer and beat on high speed until frothy.

With the mixer running, gradually add the sugar and continue to beat until stiff, glossy peaks form.

Add the marshmallow cream and whip briefly to combine.

Spread the meringue over the hot filling, making sure to seal the meringue to the edges of the pie crust to prevent shrinking.

Use the back of a spoon to create decorative swirls and peaks in the meringue.

Sprinkle the top evenly with the remaining shredded coconut.

Bake at 350°F for 15-17 minutes, or until the meringue is lightly golden brown.

Let the pies cool completely before slicing and serving.