Luby's Cafeteria's Coconut Meringue Pie

Recipe Ingredients

5 cups	1185ml	Half-and-half
1/4 cup	49g / 1.7oz	Butter - (1/2 stick)
1 cup	198g / 7oz	Sugar
3		Extra-large eggs
1/4 cup	15g / 0.5oz	Cornstarch
1 teaspoon	5ml	Vanilla
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Miniature marshmallows
1 1/4 cups	116g / 4.1oz	Flaked coconut
2		Baked 9" pie shells
		Meringue
1 1/4 cups	247g / 8.7oz	Egg whites
		= (from 8 to 9 extra-large eggs)
1 teaspoon	5ml	Cream of tartar
1 1/2 cups	297g / 10oz	Sugar

Recipe Instructions

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.

Heat oven to 350 degrees.

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

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

This recipe yields 16 servings.

Source:
CopyKat Recipes at http://www.copykat.com

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