Lucy Greer shows us a delicious, creamy, coconutty pie to sweeten up your Easter meal!
- 1 whole deep dish pie crust, frozen, baked
- 1 ½ cup flaked coconut, sweetened, plus a little more for topping
- 2 whole egg yolks
- ¾ cup sugar
- ¼ cup flour
- 3 cups half & half
- 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 1.5 cups coconut. Stir well. Pour into baked and cooled pie crust. Refrigerate until firm, about 4 hours.
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.