Luby's Cafeteria's Coconut Meringue Pie

Directions

1. For filling, combine half-and-half and butter in saucepan. Bring just to boil over medium heat.
2. In medium bowl, whisk together sugar, Large eggs, cornstarch, vanilla and salt till cornstarch is completely dissolved and mix is well-blended. Gradually add in to mix in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or possibly till thickened. Add in marshmallows and 3/4 c. of the coconut. Cook and stir till marshmallows heat and mix is well-blended. Pour into pie shells. Chill at least 2 hrs.
3. Heat oven to 350 degrees.
4. For meringue, in large bowl, beat egg whites and cream of tartar till soft peaks form. Add in sugar, a small amount at a time, beating constantly till stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 c. of the remaining coconut on each pie.
5. Bake 12 to 15 min or possibly till lightly browned. Chill till served.
6. This recipe yields 16 servings.