Luby'S Cafeteria Coconut Meringue Pie - cooking recipe

Ingredients

FILLING
5 cups half-and-half
1/4 cup butter or 1/4 cup margarine
1 cup granulated sugar
3 extra large eggs
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup miniature marshmallow
1 1/4 cups flaked coconut
18 inches baked pie crusts
MERINGUE
1 1/4 cups egg whites (from 8-9 extra-large eggs)
1 teaspoon cream of tartar
1 1/2 cups granulated sugar

Preparation

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