Raspberry-Lemon Pie In a Toasted Coconut Crust

Name: Raspberry-Lemon Pie In a Toasted Coconut Crust recipe
Prep time: 15 min
Cook time: 25 min
Yield: 1 9-inch pie
Cuisine: Global
Ingredients: 2 cups shredded coconut; ½ cup unsalted butter, melted; 1 ½ cups white sugar; ½ cup unsalted butter; ¼ cup fresh lemon juice; 3 eggs at room temperature; 2 egg yolks at room temperature; 1 tablespoon grated lemon zest; 1 ½ pints fresh raspberries

by Veronica Vega 1 year ago

3.4 (9)

25 minutes

503.8 kcal

54.9 g carbs

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Description

I am a pastry chef and I have developed many desserts that can be served at Passover. This shouldn't be prepared just for the holiday - it's great all year long!

Ingredients

2 cups shredded coconut
½ cup unsalted butter, melted
1 ½ cups white sugar
½ cup unsalted butter
¼ cup fresh lemon juice
3 eggs at room temperature
2 egg yolks at room temperature
1 tablespoon grated lemon zest
1 ½ pints fresh raspberries

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Spread the coconut onto a baking sheet, and bake in the preheated oven until lightly toasted and golden, about 10 minutes. Watch carefully to prevent burning. Mix the coconut and 1/2 cup melted butter in a bowl, and chill until it begins to firm, about 15 minutes. Pat the coconut mixture into the bottom and up the sides of a 9-inch pie dish. Chill until set, at least 30 minutes.
3. Place sugar, 1/2 cup of butter, lemon juice, eggs, and egg yolks in a saucepan. Place over low heat, and whisk constantly until thickened, 15 to 20 minutes. Do not boil. Strain the custard through a fine-mesh strainer into a bowl, and stir in the lemon zest. Place a sheet of plastic wrap directly onto the surface of the custard, and chill thoroughly.
4. Spoon the lemon custard into the coconut crust, and top with fresh raspberries.

Nutrition Facts

serving: 1 9-inch pie

calories: 503.8 kcal

carbohydrates: 54.9 g

protein: 4.4 g

saturated fat: 20.4 g

cholesterol: 182 mg

sodium: 84.2 mg

fiber: 5.9 g

sugar: 47.5 g