Combine half and half and butter in saucepan. Bring just to a boil.
Whisk together sugar, eggs, cornstarch, vanilla and salt until well blended.
Add a little hot mixture to egg mixture then add all back to sauce pan gradually, stirring constantly.
Cook about 1 minute or until thickened. Add marshmellows and 1 1/4c coconut.
Cook & stir until marshmellows melt and mixture is well blended.
Pour into pie crust. Top with meringue. Refrigerate at least 2 - 3 hours to set for cutting.
For meringue, heat oven to 350°.
Mix water & meringue powder and add to whites.
Beat until soft peaks form. Add sugar, a small
amount at a time, beating constantly until stiff peaks form. Spread over
pie to edge of crust, sealing to it.
Sprinkle remaing coconut over top & bake 10 -15 minutes until lightly browned.
Note: I find the meringue does better if the filling has cooled a little before putting
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (222g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 154 (47%)|
|Amt Per Serving||% DV|
|Total Fat 17.2g||23 %|
|Saturated Fat 11.3g||57 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 88.5mg||27 %|
|Sodium 3694.4mg||127 %|
|Potassium 283.6mg||7 %|
|Total Carbohydrate 33.6g||10 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 32.5g|
|Protein 12.6g||18 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 331
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