RASPBERRY-LEMON PIE IN A TOASTED COCONUT CRUST

Raspberry-Lemon Pie In a Toasted Coconut Crust image

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!

Provided by springfield70

Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes

Time 2h25m

Yield 8

Number Of Ingredients 9

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

Steps:

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.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 54.9 g, Cholesterol 182 mg, Fat 31.5 g, Fiber 5.9 g, Protein 4.4 g, SaturatedFat 20.4 g, Sodium 84.2 mg, Sugar 47.5 g