This Coconut Meringue Pie inspired by Luby’s is a creamy, dreamy dessert layered with a coconut custard filling, and fluffy marshmallows, and topped with a French meringue. With its sweet, tropical flavors and delicate meringue topping, it’s an elegant pie perfect for any special occasion or family gathering!
Ingredients You Will Need
- Heavy Cream: Adds richness to the custard filling.
- Milk: Helps create a smooth, creamy texture.
- Eggs: Used for the custard and meringue topping.
- Sweet Pie Shell: Forms the base for the pie.
- Flaked Coconut: Adds coconut flavor and texture.
- Marshmallows: Melts into the custard for added sweetness.
- Sugar: Sweetens both the custard and meringue.
- Cornstarch: Helps thicken the custard filling.
How to Make Luby’s Coconut Meringue Pie
- Combine 1 egg, milk, heavy cream, ½ cup sugar, and cornstarch in a pot.
- Cook over low heat, stirring, until thickened.
- Remove from heat and add flaked coconut and marshmallows, whisking until smooth.
- Pour the filling into a pre-baked pie shell and allow it to cool to room temperature.
- Chill in the refrigerator for at least 2 hours to allow the filling to set.
- Whisk 3 egg whites, gradually adding ½ cup sugar until stiff peaks form.
- Spread the meringue over the pie, creating peaks, then torch until golden.
- Sprinkle with extra coconut flakes, serve, and enjoy!
Craving more delicious pies? Check out our Pumpkin Crème Hand Pies, and Blueberry Hand Pies, or explore festive ideas with these 42 Christmas Tarts for more sweet inspiration!
Tips & Tricks
- Refrigeration Time: Give the pie at least 2 hours in the fridge to set properly. This allows the flavors to meld and makes it easier to slice neatly.
- Flake Topping: Sprinkle the coconut flakes on top just before serving to keep them crisp and ensure a fresh, tropical taste in each bite.
- Temperature Check for Meringue: For the best meringue texture, ensure your egg whites are at room temperature before whisking; they’ll whip up fluffier and hold stiff peaks more easily.
Storage Advice
Refrigerator: Store the pie covered in the refrigerator for up to 3 days.
Variations
- Chocolate Coconut Pie: Add a layer of melted chocolate over the pie crust before pouring in the custard for a chocolate twist.
- Toasted Coconut Topping: Toast the coconut flakes before garnishing for added flavor.
- Lemon Coconut Pie: Add a teaspoon of lemon zest to the custard for a fresh, citrusy note.
Luby’s Coconut Meringue Pie
Ingredients
- 1 cup heavy cream
- 1¼ cups whole milk
- 4 large eggs
- 1 pre-baked sweet pie shell (9-inch pre-baked pie shell)
- ½ cup flaked coconut
- 1 cup marshmallows
- 1 cup granulated sugar
- 2 Tbsp cornstarch
Instructions
- In a medium-sized pot, combine 1 egg, milk, heavy cream, ½ cup of sugar, and cornstarch. Cook over low heat, stirring constantly, until the mixture thickens.
- Once thickened, remove the pot from the heat. Add the flaked coconut and marshmallows, whisking until the marshmallows dissolve.
- Pour the coconut mixture into the pre-baked pie shell. Allow it to cool to room temperature, then refrigerate for at least 2 hours to set.
- In a mixing bowl, whisk the egg whites from the remaining 3 eggs, gradually adding ½ cup of sugar. Continue whisking until stiff peaks form.
- Using a spatula, spread the meringue over the chilled custard filling, creating peaks as desired.
- Carefully use a blow torch to brown the top of the meringue until golden.
- Sprinkle extra coconut flakes on top for garnish. Serve immediately or refrigerate until ready to enjoy.
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