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Luby's Coconut Meringue Pie




Source of Recipe


tastesalike.com


Recipe Introduction


This recipe makes two 9-inch pies!


List of Ingredients




5 cups half and half
1/2 stick butter or margarine
1 cup granulated sugar
3 extra-large eggs
1/4 cup cornstarch
1 teaspoon vanilla
1/4 teaspoon salt
1 cup miniature marshmallows
1 1/4 cup flaked coconut
2 9-inch pie shells

MERINGUE
Egg whites from 3 extra-large eggs
1 teaspoon cream of tartar
1 1/2 cups granulated sugar



Recipe



1. For filling, in large saucepan, combine half and half and butter. Bring just to a boil over medium heat.

2. In medium bowl, whisk together sugar, egg yolks, 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.

3. Heat oven to 350 degrees.

4. 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.

5. Bake 12 to 15 minutes or until lightly browned. Refrigerate until served.

YIELD: Two 9-inch pies