Luby's Cafeteria Coconut Meringue Pie

Total Time: 1 hr Preparation Time: 45 mins Cook Time: 15 mins

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

Recipe

• 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.