Luby’s Coconut Meringue Pie

From this recipe, you might think Mary Ann from Gilligan’s Island is an employee at Luby’s. She isn’t, but guess what? You can make a coconut meringue pie with flaked coconut just like Luby’s.

Coconut Cream Pie

Coconut Meringue Pie is the perfect pie for when you want a light dessert. This pie is rich and packed full of coconut. Making a coconut meringue pie from scratch isn’t something that only Mary Ann could do on Giliganís Island; it is something you can create as a special dessert anytime. don’t forget–you can find many more of recipes that taste like Luby’s here at CopyKat.com.

Coconut Cream Pie

Luby’s Coconut Meringue Pie

You can make a coconut cream pie just like Luby's. 
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Coconut Cream Pie, Pie Recipes, Pies
Servings: 16
Calories: 451kcal

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. If you don't manage to eat all of your pie in one sitting, be sure to store the remainder in the refrigerator.

Nutrition

Calories: 451kcal | Carbohydrates: 51g | Protein: 7g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 253mg | Potassium: 228mg | Fiber: 1g | Sugar: 33g | Vitamin A: 490IU | Vitamin C: 0.7mg | Calcium: 93mg | Iron: 1mg
Tried this recipe?Mention @CopyKatRecipes or tag #CopyKatRecipes!

About Stephanie

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions

Comments

  1. Syl

    I just made this and my filling didn’t set and the topping sweated bad and I believe it made pie soggy as well. I followed directions precise. Any advice
    Thanks

  2. Priscilla

    I went ahead and made this. It was absolutely delicious! I honestly think it is better than Lubys. I love it!!! I’m making this on Thanksgiving for sure!

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