LUBY'S CAFETERIA COCONUT MERINGUE PIE
I think this is a wonderful coconut cream pie recipe. I got it out of the Luby's Cafeteria 50th Anniversary cookbook. I am posting it in response to a recipe request. Coconut lovers will love this rich, creamy pie. I don't have a clue as to the prep time. I did not include baking the pie crust in the cook time.
Provided by Julie in TX
Categories Pie
Time 1h
Yield 2 pies, 12 serving(s)
Number Of Ingredients 13
Steps:
- FILLING.
- 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 half& half 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.
- MERINGUE.
- Beat the egg whites and the cream of tartar in a large bowl until soft peaks form.
- Add the sugar, a small amount at a time while beating constantly until stiff peaks form.
- Spread 1/2 the meringue mixture over each pie to the edge of the crust.
- Sprinkle 1/4 cup of the remaining coconut over the top of each pie.
- Bake for 12-15 minutes until or until the meringue is lightly browned.
- Refrigerate until serving.
Nutrition Facts : Calories 530.3, Fat 26.3, SaturatedFat 14.5, Cholesterol 108.8, Sodium 338.7, Carbohydrate 66.4, Fiber 0.6, Sugar 48.8, Protein 8.9
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love