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Luby's Cafeteria Coconut Meringue Pie

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“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.”
READY IN:
1hr
SERVES:
12
YIELD:
2 pies
UNITS:
US

Ingredients Nutrition

Directions

  1. FILLING.
  2. Preheat Oven to 350 degrees.
  3. Combine half& half and butter in a large saucepan and bring to a boil over medium heat.
  4. Whisk together sugar, eggs, cornstarch, vanilla and salt in a medium bowl until the cornstarch is completely incorporated and the mixture is well blended.
  5. Gradually add the cornstarch mixture to the half& half mixture while stirring constantly with a wire whisk.
  6. Continue stirring while cooking until mixture is thickened.
  7. This should take about 1 minute.
  8. Add the marshmallows and 3/4 cup of the coconut.
  9. Cook while stirring until the marshmallows melt and the mixture is well blended.
  10. Pour into pre-baked pie shells.
  11. Refrigerate for at least 2 hours.
  12. MERINGUE.
  13. Beat the egg whites and the cream of tartar in a large bowl until soft peaks form.
  14. Add the sugar, a small amount at a time while beating constantly until stiff peaks form.
  15. Spread 1/2 the meringue mixture over each pie to the edge of the crust.
  16. Sprinkle 1/4 cup of the remaining coconut over the top of each pie.
  17. Bake for 12-15 minutes until or until the meringue is lightly browned.
  18. Refrigerate until serving.

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