Luby’s Coconut Meringue Pie
User Reviews
5
Luby’s Coconut Meringue Pie
Description
This coconut meringue pie uses a base custard cooked on the stove by combining half-and-half and butter heated to near boiling, then thickened by whisking in a blend of sugar, eggs, cornstarch, vanilla, and salt. Marshmallows and a majority of the flaked coconut are stirred in while hot until melted and mixed evenly, resulting in a creamy, coconut-infused filling. The filling is poured into pre-baked pie shells and chilled for at least two hours to set firmly.
The meringue topping is prepared by whipping egg whites with cream of tartar until soft peaks form, then gradually adding sugar until stiff peaks develop. Half the meringue is spread over each pie reaching the crust edges, and the remaining coconut is sprinkled on top. The pies are baked at 350°F briefly to brown the meringue and toast the coconut, creating a light, crisp top layer that contrasts the creamy texture beneath. The pie should be refrigerated until ready to serve to maintain structure and freshness.
The combination of marshmallow-sweetened coconut custard and toasted coconut meringue topping provides a layered coconut flavor with varied textures, making this pie suitable for coconut lovers seeking a richer, creamier style of dessert.
Ingredients
- 5 cups half-and-half
- 4 ounces butter
- 1 cup sugar
- 3 egg
- 1/4 cup corn starch
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup marshmallows miniature
- 1 1/4 cups coconut flaked
- 2 pie shell baked
Meringue
- 1 1/4 cups egg white
- 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 Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 451 kcal
% Daily Value*
| Calories | 451kcal | 23% |
| Carbohydrates | 51g | 17% |
| Protein | 7g | 14% |
| Fat | 25g | 38% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 73mg | 24% |
| Sodium | 253mg | 11% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 490IU | 10% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
