Raspberry-Lemon Pie In a Toasted Coconut Crust recipe
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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
Nutrition Info
- 503.8 caloriescarbohydrate: 54.9 gcholesterol: 182 mgfat: 31.5 gfiber: 5.9 gprotein: 4.4 gsaturatedFat: 20.4 gservingSize: -sodium: 84.2 mgsugar: 47.5 gtransFat: : -unsaturatedFat: : -
Directions Raspberry-Lemon Pie In a Toasted Coconut Crust
Directions
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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.