Luby's Cafeteria Coconut Meringue Pie |
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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 12 |
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I think this is a wonderful coconut cream pie recipe. I got it out of the Luby's Cafeteria 50th Anniversary cookbook. I am posting it in response to a recipe request. Coconut lovers will love this rich, creamy pie. I don't have a clue as to the prep time. I did not include baking the pie crust in the cook time. Ingredients:
5 cups half-and-half |
1/4 cup butter or 1/4 cup margarine |
1 cup granulated sugar |
3 extra large eggs |
1/4 cup cornstarch |
1 teaspoon vanilla extract |
1/4 teaspoon salt |
1 cup miniature marshmallow |
1 1/4 cups flaked coconut |
18 inches baked pie crusts |
1 1/4 cups egg whites (from 8-9 extra-large eggs) |
1 teaspoon cream of tartar |
1 1/2 cups granulated sugar |
Directions:
1. FILLING.
2. Preheat Oven to 350 degrees.
3. Combine half& half and butter in a large saucepan and bring to a boil over medium heat.
4. Whisk together sugar, eggs, cornstarch, vanilla and salt in a medium bowl until the cornstarch is completely incorporated and the mixture is well blended.
5. Gradually add the cornstarch mixture to the half& half mixture while stirring constantly with a wire whisk.
6. Continue stirring while cooking until mixture is thickened.
7. This should take about 1 minute.
8. Add the marshmallows and 3/4 cup of the coconut.
9. Cook while stirring until the marshmallows melt and the mixture is well blended.
10. Pour into pre-baked pie shells.
11. Refrigerate for at least 2 hours.
12. MERINGUE.
13. Beat the egg whites and the cream of tartar in a large bowl until soft peaks form.
14. Add the sugar, a small amount at a time while beating constantly until stiff peaks form.
15. Spread 1/2 the meringue mixture over each pie to the edge of the crust.
16. Sprinkle 1/4 cup of the remaining coconut over the top of each pie.
17. Bake for 12-15 minutes until or until the meringue is lightly browned.
18. Refrigerate until serving.
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