Go Back
Homemade Lubys Coconut Meringue Pie Easy Copycat Recipe picture
Print Recipe Save it for later

Lubys Coconut Meringue Pie Easy Copycat Recipe

This Luby's Coconut Meringue Pie is an easy, creamy delight! Enjoy the nostalgic flavors of coconut and meringue right at home.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: Coconut, Easy, Meringue, Pie
Servings: 8 servings

Ingredients

  • 5 cups half-and-half
  • 4 ounces butter
  • 1 cup sugar for filling
  • 3 whole eggs
  • 1/4 cup cornstarch
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup miniature marshmallows
  • 1 1/4 cups flaked coconut
  • 2 pieces baked pie shells
  • 1 1/4 cups egg whites
  • 1 teaspoon cream of tartar
  • 1 1/2 cups sugar for meringue

Instructions

  • In a medium saucepan, combine the 5 cups of half-and-half, 4 ounces of butter, and 1 cup of sugar. Heat over medium until the butter melts and the mixture is warm.
  • In a separate bowl, whisk together the 3 eggs, 1/4 cup of cornstarch, 1 teaspoon of vanilla extract, and 1/4 teaspoon of salt. Gradually add this mixture to the warm half-and-half mixture, whisking continuously to prevent curdling.
  • Continue to cook the mixture over medium heat, stirring constantly until it thickens (about 5-7 minutes). Once thickened, remove from heat and fold in the 1 cup of miniature marshmallows and 1 1/4 cups of flaked coconut. Allow the filling to cool slightly.
  • Place your 2 baked pie shells on a cooling rack. Pour the coconut filling evenly into the pie shells, smoothing the top with a spatula.
  • In a clean mixing bowl, beat the 1 1/4 cups of egg whites with 1 teaspoon of cream of tartar until soft peaks form. Gradually add 1 1/2 cups of sugar and continue beating until stiff, glossy peaks form.
  • Carefully spread the meringue over the coconut filling, making sure to seal the edges to prevent shrinking. You can create peaks and swirls for a decorative touch.
  • Bake the pie in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until the meringue is lightly golden brown. Keep an eye on it to prevent over-browning.
  • Allow the pie to cool at room temperature before refrigerating for at least 2 hours. Slice and serve chilled.

Equipment

  • Mixing Bowls
  • Whisk or electric mixer
  • Saucepan
  • Spatula
  • Measuring cups and spoons
  • Pie Dish

Notes

  • Ensure your mixing bowls and utensils are grease-free when whipping egg whites.
  • Toast some flaked coconut for added flavor before adding to the filling.
  • Cool the filling slightly before adding the meringue to prevent melting.