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Luby 's Coconut Pie Recipe

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This recipe for Luby 's Coconut Pie, by , is from What We Like, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.



5 cups Half and Half
cup butter
1 cup granulated sugar
3 large eggs
cup cornstarch
1 teaspoon vanilla extract
teaspoon salt
1 cup miniature marshmallows
1 cups flaked coconut
2 pie shells, blind baked
whipping cream

Preheat Oven to 350 degrees.
Combine Half & Half and butter in a large saucepan and bring to a boil over medium heat.
Whisk together sugar, eggs, cornstarch, vanilla and salt in a medium bowl until the cornstarch is completely incorporated and the mixture is well blended. Gradually add the cornstarch mixture to the cream mixture while stirring constantly with a wire whisk.
Continue stirring while cooking until mixture is thickened. This should take about 1 minute.
Add the marshmallows and 3/4 cup of the coconut. Cook while stirring until the marshmallows melt and the mixture is well blended. Pour into pre-baked pie shells.
Refrigerate for at least 2 hours. Top with whipped cream.

Personal Notes:
Personal Notes:
For banana cream pie, use sliced bananas instead of coconut. Mix Cool Whip with caramel sauce for topping.




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