Easter is a time for new beginnings and spring, which we celebrate with songs and stories of the resurrection, bunnies, eggs, chicks, and pastel colors. Many of the desserts served at Easter dinner are lemon flavored, and are light and a big change from the heavier desserts that have been served through the winter. Lemon Coconut Easter Pie is definitely indicative of the season, and is perfect for serving at Easter dinner. It’s very easy to make, and can be made a day or two ahead.


10 Servings

Crust:
1 11 oz. package vanilla wafer cookies
1/2 cup flaked coconut
1/2 cup melted butter

Filling:
5 egg yolks
1 14 oz. can sweetened condensed milk
1/2 cup flaked coconut
1/2 cup freshly squeezed lemon juice

Garnish:
1/2 cup flaked coconut
Green paste food coloring

Mini Easter eggs, such as Cadbury or mini malted eggs

1. Preheat oven to 375°.
2. Crust: Place the vanilla wafers in the bowl of a food processor; process until the cookies are fine crumbs. Add the coconut and pulse a few times. With the motor running pour the melted butter into the food processor and process until mixed.
3. Press the mixture onto the bottom and up the sides of a 9" pie dish. Bake 12 minutes. Remove from the oven.
4. Filling: Mix the egg yolks, sweetened condensed milk, flaked coconut, and lemon juice until smooth. Pour into the baked crust. Bake 15 minutes or until the center is set. Cool thoroughly.
5. Garnish: Place the coconut and green food coloring and 1/2 teaspoon water in a jar. Put the lid on the jar and shake until the coconut is coated. Sprinkle onto the center of the pie. Top with chocolate eggs.

Amount Per Serving
Calories 446 Calories from Fat 214
Percent Total Calories From: Fat 48% Protein 6% Carb. 46%

Nutrient Amount per Serving
Total Fat 24 g
Saturated Fat 13 g
Cholesterol 153 mg
Sodium 255 mg
Total Carbohydrate 51 g
Dietary Fiber 0 g
Sugars 0 g
Protein 7 g

Vitamin A 14% Vitamin C 11% Calcium 0% Iron 7%