Lucy Greer shows us a delicious, creamy, coconutty pie to sweeten up your Easter meal!


  • 1 whole deep dish pie crust, frozen, baked
  • 1 cup flaked coconut, sweetened, plus a little more for topping
  • 2 whole egg yolks
  • ¾ cup sugar
  • ¼ cup flour
  • 2 cups half & half or whole milk
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 3 whole egg whites
  • ¼ cup sugar


Bake pie crust according to package instructions. Allow baked pie crust to cool.

For the filling: Add sugar, egg yolks, flour, salt, and half and half to a sauce pot. Whisk constantly over medium high heat until mixture comes to a gentle boil. Continue whisking for 2-3 minutes until nicely thickened and smooth.

Remove from the heat, and add vanilla and 1 cup coconut. Stir well. Pour into baked and cooled pie crust. 

For the meringue: Place egg whites in a bowl. Beat with a hand mixer on high for a couple minutes until soft peaks begin to form. Gradually add sugar. Spread meringue over pie filling, sealing edges.

Sprinkle the top of the pie with a little coconut. Bake at 350 degrees for 12-15 minutes until lightly browned.

Allow to cool before serving. Store in the refrigerator.

All content © 2019, WALA; Mobile, AL. (A Meredith Corporation Station). All Rights Reserved. 


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