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Luby's Coconut Meringue Pie
5 C. half-and-half
1/4 C. butter
1 C. sugar
3 extra-large eggs
1/4 C. cornstarch
1 t. vanilla
1/4 t. salt
1 C. miniature marshmallows
1 1/4 C. flaked coconut
2 baked 9-inch pie shells
Meringue:
1 1/4 C. egg whites (from 8 to 9 extra-large eggs)
1 t. cream of tartar
1 1/2 C. sugar
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�F.
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 - 15 minutes or until lightly browned. Refrigerate until served.
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