Lubys Cafeteria Coconut Meringue Pie Recipes

Steps:

• Cook macaroni according to package directions.
• Heat oven to 350ºF.
• In a large bowl, mix dry milk, flour, and butter.
• Gradually add boiling water, beating constantly.
• Add 1 1/2 of the cheese and continue beating until smooth and creamy.
• Stir in macaroni, 1 cup of the remaining cheese, and salt.
• Transfer to lightly greased 2-qt baking dish.
• Cover with foil.
• Bake 25 minutes.
• Remove foil.
• Sprinkle with remaining 1/2 cup cheese.
• Continue baking 1 minute or until cheese melts.

Steps:

• 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.

Steps:

• Preheat oven to 350ºF.
• In medium bowl, beat together butter, sugar, eggs, flour, and cornmeal until well blended.
• Add drained pineapple, coconut, and vanilla, mixing well. Pour into pie shell.
• Bake 45 minutes, or until wooden pick inserted in center comes out "almost" clean (filling will be very moist).

Steps:

• Preheat the oven to 350°F.
• In medium bowl, combine sweetened condensed milk, egg yolks, lemon juice and lemon peel.
• Mix until well blended.
• Pour into crust.
• Bake 5 minutes.
• Refrigerate at least 2 hours.
• In large bowl, beat egg whites until soft peaks form.
• Add sugar, a tablespoon at a time, beating constantly until stiff peaks form.
• Spread over filling making sure to go to edge of crust.
• Bake 12 to 15 minutes or until lightly browned.
• Refrigerate until served.

Steps:

• Preheat oven to 350°F.
• In a large bowl, thoroughly blend sugar, flour and nutmeg.
• Stir in half and half.
• Add eggs; mix well.
• Add lemon juice, peel and margarine.
• Beat well to blend.
• Pour into pie shell.
• Bake for 45 minutes until center is almost firm (pie will continue to firm up during the cooling process).
• If the pie crust edges brown too quickly, cover with strips of aluminum foil.
• Serve with whipped cream.