Recipe: Luby's Coconut Meringue Pie

Luby's Coconut Meringue Pie
Source: Luby's 50th Anniverary Recipe Collection

"A Most Requested Recipe"

Filling:
5 c half and half
1/4 c (1/2 stick) butter or margarine
1 c granulated sugar
3 extra-large eggs
1/4 c cornstarch
1 t vanilla
1/4 t 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 t cream of tartar
1 1/2 c granulated sugar

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, 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 c of the coconut. Cook and stir until marshmallows melt and mixture is well blended. Pour into pie shells. Refrigerate for at least 2 hours.

3. Heat oven to 350 degrees F.

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 of the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of of the remaining coconut.

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

Two 9-inch pies

Note: I prefer Whipped Cream instead of Meringue. To do so, omit meringue. Spread remaining 1/2 c coconut on sheet pan and toast in oven at 325, tossing every few minutes, until golden. In a chilled bowl using chilled beaters, beat 1 cup heavy whipping cream just until it begins to thicken. Add 1/4 cup sugar and 1/2 t vanilla and continue beating until stiff peaks form. Top pie with whipped cream, and sprinkle with toasted coconut. Omit baking step following meringue preparation. Enjoy!