Luby’s, Inc. operates restaurants under the brands Luby’s Cafeteria, Fuddruckers and Cheeseburger in Paradise and provides food service management through its Luby’s Culinary Services division. The company-operated restaurants include 95 Luby’s cafeterias, 65 Fuddruckers restaurants, 18 Cheeseburger in Paradise full service restaurants and bars, one Koo Koo Roo Chicken Bistro and one Bob Luby’s Seafood Grill. Its 95 Luby’s cafeterias are located throughout Texas and other states. Its Fuddruckers restaurants include 65 company-operated locations and 114 franchises across the United States (including Puerto Rico), Canada, and Mexico. Luby’s Culinary Services provides food service management to 22 sites consisting of healthcare, higher education and corporate dining locations.

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Coconut Meringue Pie



COCONUT MERINGUE PIE
Luby's Cafeteria Copycat Recipe

Makes 2 Pies

Pie:

5 cups half and half
1/4 cup (1/2 stick) butter
1 cup sugar
3 extra large eggs
1/4 cup cornstarch
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup miniature marshmallows
1 and 1/4 cups flaked coconut, divided
2 baked 9-inch pie shells

Meringue:
1 and 1/4 cups egg whites (from 8 to 9 extra large eggs)
1 teaspoon cream of tartar
1 and 1/2 cup sugar



For filling, combine half-and-half and butter in a saucepan. Bring just to boil over medium heat. In a medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well-blended. Gradually add to the mixture in saucepan, stirring constantly with a wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 3/4 cup of the flaked coconut. Cook and stir until marshmallows melt and mixture is well-blended.

For pies: Pour filling into pie shells. Refrigerate at least 2 hours. Heat oven to 350 degrees.Bake 12 to15 minutes or until lightly browned. Refrigerate until served. If you don't manage to eat all of your pie in one sitting, be sure to store the remainder in the refrigerator.

For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut on each pie.