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COCONUT MERINGUE PIE Recipe

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This recipe for COCONUT MERINGUE PIE, by , is from The Cousins' Heritage Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joy Burgess
Added: Friday, August 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
5 cups half-and-half
1/4 cup 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

Meringue:
11/4 cups egg whites (8 to 9 extra large eggs)
1 teaspoon cream of tartar
1 1/4 cups sugar

Directions:
Directions:
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 2 hours.

Meringue:
Heat oven to 350. 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.

Personal Notes:
Personal Notes:
This is Oklahoma's most famous coconut meringue pie served at Luby's cafeteria.

 

 

 

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