Luby’s Coconut Meringue Pie Easy Copycat Recipe

Immerse yourself in the deliciousness of Luby’s coconut meringue pie! A buttery, flaky crust cradles a luscious coconut custard filling, topped with a fluffy meringue cloud that’s lightly toasted for an extra touch of indulgence. This old-fashioned pie is the perfect fusion of sweetness and texture, making it an unforgettable dessert for any occasion.

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What Makes the Luby’s Coconut Cream Meringue Pie So Good? 

Coconut may not be for everyone, but if you are a fan of coconut-flavored desserts, you’ll definitely want to try making this copycat version of the Coconut Meringue Pie from Luby’s. The chilled, thick filling, light, fluffy topping, and crispy crust not only taste incredible but offer a combination of textures that is tough to beat. This pie is easy to make and difficult to resist. 

Coconut Cream Meringue Pie Ingredients

This coconut meringue pie recipe makes two pies. 

For the Coconut Custard Filling

• White sugar – Sweetens the custard and helps create the smooth, creamy texture when combined with eggs
• Eggs – Provide richness and act as the primary thickening agent for the custard base
• Cornstarch – Creates additional thickening power to ensure the custard sets perfectly without being too loose
• Pure vanilla extract – Adds depth and enhances the overall flavor profile of the coconut custard
• Salt – Balances sweetness and enhances all other flavors in the custard filling
• Half and half – Provides the creamy liquid base with perfect richness for luxurious custard texture
• Unsalted butter – Adds richness and creates silky smoothness in the finished custard
• Miniature marshmallows – The secret ingredient that melts completely to provide natural setting power
• Shredded coconut – Delivers the signature coconut flavor and adds textural interest throughout the custard
• Baked 9-inch pie shells – Provide the crispy foundation that contrasts beautifully with the creamy filling

For the Meringue Topping

• Egg whites – Create the light, airy base that whips into beautiful peaks when beaten properly
• Cream of tartar – Stabilizes the egg whites and ensures the meringue holds its shape without weeping
• Sugar – Sweetens the meringue and helps create stability and a glossy appearance when beaten
• Flaked coconut – Adds texture and visual appeal while enhancing the coconut flavor throughout

How to Make Coconut Cream Pie With Meringue

To make the filling:

1. Stir together the sugar, eggs, cornstarch, vanilla, and salt in a mixing bowl. Set aside for later. 
2. Put the half-and-half and butter in a saucepan and place it over medium heat. 
3. While stirring, slowly bring the half-and-half mixture to a simmer.
4. When the half-and-half mixture reaches a simmer, turn down the heat.
5. Drizzle a few tablespoons of the hot mixture into the egg mixture while stirring. Slowly pour about a third of a cup of the liquid into the egg mixture to temper the eggs. 
6. Pour the tempered egg mixture into the saucepan. 
7. While stirring constantly, cook the filling for an additional minute to thicken.

8. Stir the marshmallows and flaked coconut into the saucepan and mix until the marshmallows melt. Don’t worry if the filling looks a little too thick at this stage.
9. Remove the saucepan from the heat and spoon half the filling onto each pre-baked pie crust. Use an offset spatula to smooth the top of the filling and force out any air bubbles. 
10. Allow the filling to cool to room temperature and refrigerate for at least two hours. 

To make the meringue:

1. Combine the egg whites and cream of tartar in a mixing bowl. If you have a copper bowl, use it, but any mixing bowl will work.
2. Use an electric mixer on medium speed to beat the egg whites until they reach soft peaks. Then add the sugar and beat until the mixture reaches the stiff peak stage.

To assemble and bake the pie:

1. Preheat the oven to 350°F. 
2. Use an offset spatula to spread half of the meringue over the top of each filled pie crust. 
3. Sprinkle the top of each pie with half of the remaining flaked coconut. 
4. Bake the pies in the oven for 12 to 15 minutes until the meringue is golden brown. 
5. Cool the pies to room temperature and refrigerate them until thoroughly chilled before serving. After the pies cool, cover if you don’t plan to serve them immediately. 

What Else can you serve With Coconut Meringue Pie?

The acidity cuts through the sweetness in this coconut pie, making a cup of coffee or tea an excellent drink choice. You can also serve fresh fruit, such as chopped pineapple, strawberries, or raspberries, on the side for added tang. A drizzle of caramel sauce, almonds, or macadamia nuts is also a great addition. 

Storage & Reheating Instructions

• Refrigerator Storage: Store covered in refrigerator for up to 3 days in an airtight pie keeper or loosely covered with plastic wrap
• Best Quality: Consume within 24 hours for optimal meringue texture and custard consistency
• Freezing: Not recommended as the meringue and custard textures deteriorate significantly when frozen

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• Hawaiian Pie
• Sweet Grits

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