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Ingredients
| coconuts (shredded): 2 cups |
| unsalted butter: 1/2 cup (melted) |
| granulated sugar: 1 1/2 cups |
| unsalted butter: 1/2 cup |
| lemon juice: 1/4 cup (fresh) |
| eggs: 3 (at room temperature) |
| eggs: 2 (yolks//at room temperature) |
| lemon zest: 1 Tbl |
| raspberries: 1 1/2 pts (fresh) |
Raspberry-Lemon Pie In a Toasted Coconut Crust
Credit: AllRecipes
User rating:
"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!"
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Prep Time
15 min -
Cook Time
25 min -
Servings
8 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- 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.
- 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.
- Spoon the lemon custard into the coconut crust, and top with fresh raspberries.