Luby’s Coconut Meringue Pie
5 cups Half-and-half
1/4 cup (1/2 stick) Butter
1 cup Sugar
3 extra-large eggs
1/4 cup Cornstarch
1 teaspoon Vanilla
1/4 teaspoon Salt
1 cup miniature Marshmallows
1 1/4 cups flaked Coconut
2 baked 9-inch pie shells
1 1/4 cups Egg Whites (from 8 to 9 extra-large eggs)
1 teaspoon Cream of Tartar
1 1/2 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 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
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.
By Sylvia Volkin.
Recipe from Luby’s Cafeteria.