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Luby’s Cafeteria Coconut Cream Pie Recipe

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This recipe for Luby’s Cafeteria Coconut Cream Pie is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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Ingredients:  
Ingredients:  
Luby's Coconut Meringue Pie
Ingredients
5 cups half-and-half
4 ounces butter
1 cup sugar
3 eggs
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup miniature marshmallows
1 1/4 cups flaked coconut
2 baked pie shells

Meringue
1 1/4 cups egg whites
1 teaspoon cream of tartar
1 1/2 cups sugar
Instructions
For filling, combine half-and-half and butter in a saucepan. Bring just to boil over medium heat.I In a medium bowl, whisk together sugar, eggs, cornstarch, vanilla, and salt until cornstarch is completely dissolved and the mixture is well-blended. Gradually add to the mixture in saucepan, stirring constantly with a wire whisk. Cook, stirring constantly, about 1 minute or until thickened.
Add marshmallows and 3/4 cup of the flaked coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours.
Heat oven to 350 degrees.
For meringue, in a large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, whisking 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. Store leftovers in the refrigerator.
Directions:
Directions:
Number Of Servings:
Number Of Servings:
Makes 2 Pies

 

 

 

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