Luby's Cafeteria Coconut Meringue Pie

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr
SERVES: 12
YIELD: 2 pies
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

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