Coconut Cream Pie
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5 from 1 vote

Luby’s Coconut Meringue Pie

You can make a coconut cream pie just like Luby's. 
Course Dessert
Cuisine American
Keyword Coconut Cream Pie, Pie Recipes, Pies
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 16
Calories 451kcal
Author Stephanie Manley

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.
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  • 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: 9.8% | Vitamin C: 0.9% | Calcium: 9.3% | Iron: 5.5%
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