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Home | Desserts | Luby's Coconut Meringue Pie
Luby's Coconut Meringue Pie
Ease of Cooking: Medium Difficulty
Serving Size: 8
Notes:
You can't go wrong with Luby's. This Coconut Pie is a classic.
Ingredients:
5 C. Half-and-half
1/4 C. (1/2 stick) Butter
1 C. Sugar
3 extra-large eggs
1/4 C. Cornstarch
1 tsp. Vanilla
1/4 tsp. Salt
1 C. miniature Marshmallows
1 1/4 C. flaked Coconut
2 baked 9-inch pie shells
Meringue:
1 1/4 C. Egg Whites (from 8 to 9 extra-large eggs)
1 tsp. Cream of Tartar
1 1/2 C. Sugar
Preparation:
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 cornstarch 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 3/4 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 degrees.
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 1/4 cup of the remaining coconut on each pie.
Bake 12-15 minutes or until lightly browned. Refrigerate until served.
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