THE ULTIMATE COCONUT CREAM PIE

Hello Loves....

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

THE MERINGUE

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!

Foodie Friday