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Homemade Lubys Coconut Meringue Pie Easy Copycat Recipe photo

Lubys Coconut Meringue Pie Easy Copycat Recipe

This Coconut Meringue Pie is a slice of heaven! Enjoy a creamy filling topped with fluffy meringue that's perfect for any occasion.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Filling:
  • 5 cups half-and-half
  • 4 ounces butter
  • 1 cup sugar
  • 3 eggs eggs (separated)
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup miniature marshmallows
  • 1 1/4 cups flaked coconut
  • 2 baked pie shells baked pie shells
  • 1 1/4 cups egg whites
  • 1 teaspoon cream of tartar
  • 1 1/2 cups sugar (for meringue)

Equipment

  • Medium saucepan
  • Whisk
  • Mixing bowls
  • Pie plates
  • Electric mixer
  • Rubber spatula
  • Baking sheet

Method
 

From Start to Finish:
  1. In a medium saucepan, combine the 5 cups of half-and-half, 4 ounces of butter, 1 cup of sugar, and 1/4 cup of cornstarch. Whisk these ingredients together over medium heat until the mixture begins to thicken and bubble. This should take about 5-7 minutes.
  2. While the mixture is thickening, separate the 3 eggs. Add the egg yolks to the saucepan along with 1 teaspoon of vanilla extract and 1/4 teaspoon of salt. Continue to whisk vigorously to combine everything well. Cook for an additional 2-3 minutes, allowing the mixture to thicken further.
  3. Once thickened, remove the saucepan from the heat and fold in 1 cup of miniature marshmallows and 1 1/4 cups of flaked coconut. Stir until the marshmallows are melted and the mixture is well combined. Set aside to cool slightly.
  4. In a clean mixing bowl, beat the 1 1/4 cups of egg whites with an electric mixer on medium speed until foamy. Add 1 teaspoon of cream of tartar and continue beating until soft peaks form. Gradually add 1 1/2 cups of sugar, one tablespoon at a time, while beating on high speed until stiff peaks form and the mixture is glossy.
  5. Once the filling is slightly cooled, pour it into the two baked pie shells evenly. Then, top each pie with the prepared meringue, spreading it out to the edges to seal in the filling.
  6. Preheat your oven to 350°F (175°C). Place the pies on a baking sheet and bake for about 10-15 minutes, or until the meringue is golden brown. Keep a close eye on them to prevent burning!
  7. Remove the pies from the oven and let them cool at room temperature for about an hour. Then, chill in the refrigerator for at least 2 hours before serving. Enjoy your homemade Lubys Coconut Meringue Pie!

Notes

  • Store leftovers in the refrigerator for up to 3 days, covered to prevent weeping.
  • For a tropical twist, add a splash of pineapple juice to the filling.
  • Experiment with different flavored extracts like almond or coconut for added depth.