You can't go wrong with Luby's. This Coconut Pie is a classic.

5	cups	half-and-half
¼	cup	butter (½ stick)
1	cup	sugar
3	extra-large	eggs
¼	cup	cornstarch
1	tsp.	vanilla
¼	tsp.	salt
1	cup	miniature marshmallows
1¼	cups	flaked coconut
2	baked	9-inch pie shells
		MERINGUE
1¼	cups	egg whites (from 8 to 9 extra-large eggs)
1	tsp.	cream of tartar
1½	cups	sugar

For filling combine half-and-half and butter in saucepan. Bring just to boil over medium heat.

In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until sornstarch is completely dissolved and mixture is well-blended. Gradually add to mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and ¼ cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours.

Heat oven to 350°F.

For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with ¼ cup of the remaining coconut.

Bake 12-15 minutes or until lightly browned. Refrigerate until served.