July 27, 2017
THE ULTIMATE COCONUT CREAM PIE
I so hope you are enjoying these summer months!
Have I ever got a treat for you today.
Let's talk PIE!!!!
My father-in-law's favorite pie
was Coconut Cream Pie so I was able to
find THE recipe that proved to be
THE ULTIMATE COCONUT CREAM PIE!!!
He loved it so much......
Now those of you who live in Texas
will recognize this...
This recipe was published in
the FORT WORTH STAR TELEGRAM
in April of 1997.
It is THE very pie
served in LUBY'S CAFETERIA.
LUBY'S was kind enough to share their secret.
So clip this and save it for all of those
YOU love !!!
LUBY'S COCONUT CREAM PIE
This recipe makes 2 pies
5 cups Half and Half
1/4 cup butter
1 cup sugar
3 extra-large eggs
1/4 cup cornstarch
1 t. vanilla
1/4 t. salt
1 cup mini marshmallows
1 1/4 cup coconut
2 baked pie shells
8-9 extra large eggs (whites only)
1 t. cream of tartar
1 1/2 cup sugar
For the filling, combine the half-and-half and butter
in a saucepan. Bring to a boil over medium heat.
In a medium bowl, whisk together the sugar, eggs, cornstarch,
vanilla and salt until cornstarch is completely dissolved
and mixture is well blended. Gradually add the mixture
to saucepan, stirring constantly with a whisk.
Cook about 1 minute until thickened.
Add the mini marshmallows and 1/4 cup coconut.
Cook and stir until marshmallows melt and mixture
is smooth. Pour into baked pie shells
and refrigerate about two hours.
Now for the meringue, preheat oven to 350 degrees.
In a large bowl, beat the egg whites and cream of tartar until
soft peaks form. Add the sugar in increments
while continuing to beat.
Beat until stiff peaks form.
Divide the meringue between two pies
and sprinkle with remaining coconut.
Bake 12-15 minutes until lightly browned.
We prefer this served at room temperature
but some prefer it cold....
this is THE most luscious coconut cream pie ever!