- 7 eggs (separate 6 - reserve whites)
- 1/4 cups sugar
- 1 tbsp butter
- 1 can plain pumpkin (or 2 cups fresh, cooked and mashed)
- 1/8 tsp cloves
- 1/8 tsp cinnamon
- 1/8 tsp nutmeg
- 1-1/4 tsp vanilla
- 1/2 tsp butter flavoring
- 1/4 tsp lemon flavoring
- 1 small can evaporated milk
- 1 cup shredded coconut
- 6 egg whites
- 1 cup sugar
- 3/4 tsp vanilla
Cream together sugar, butter and eggs.
Add remaining ingredients and mix well.
Pour into 2 pie shells. Bake at 350° for approx 45 minutes to 1 hour.
Beat egg whites until soft peaks form.
Gradually add 1 c sugar while still beating.
Add 3/4 t vanilla.
Spoon over cooked pies, sealing along edges.
Bake an additional 10 minutes at 400° or until meringue is golden.