Luby’s Coconut Meringue Pie
This Luby’s Coconut Meringue Pie is a creamy coconut delight with a hint of marshmallow sweetness and a golden, airy meringue topping. Each slice is a tropical treat for coconut lovers!
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.
Nutrition
Calories: 456kcalCarbohydrates: 52gProtein: 7gFat: 26gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 120mgSodium: 163mgPotassium: 171mgFiber: 1gSugar: 34gVitamin A: 618IUVitamin C: 0.3mgCalcium: 86mgIron: 1mg
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