Ingredients
- 5 cups half and half
- 1/4 cup butter
- 1 cup sugar
- 3 extra large eggs
- 1/4 cup cornstarch
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1 cup miniature marshmallows
- 1 1/4 cup flaked coconut
- 2 baked 9 inch pie shells
- MERINGUE
- 1 1/4 cup egg whites ( 8 to 9 extra large eggs
- 1 teaspoon cream of tartar
- 1 1/2 cups sugar
Preparation
Step 1
combine half and half and butter in saucepan
bring just to boil over medium heat
In medium bowl, whisk together sugar, eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended
gradually add to mixture in saucepan, stirring constantly with wire whisk
cook stirring constantly about 1 minute until thickened
add marshmallows and 1/4 cup of the coconut
cooking stir until marshmallows melt and mixture is well blended
pour into cooked pie shell
refrigerate at least 2 hours
heat oven to 350*
MERINGUE
in large bowl, beat egg white and cream of tartar until soft peeks form
add sugar, a small amount at a time beating constantly until stiff peaks form
spread half the meringue over each pie to edge crust
sprinkle each with 1/4 cup of the remaining coconut
bake 12 to 15 minutes or until lightly brown
refrigerate until served