Luby'S Cafeteria Coconut Meringue Pie

• 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

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

filling, butter, sugar, eggs, cornstarch, vanilla, salt, marshmallow, coconut, meringue, egg whites, cream of tartar, sugar

Taken from www.food.com/recipe/lubys-cafeteria-coconut-meringue-pie-101880 (may not work)