Name: Raspberry-Lemon Pie In a Toasted Coconut Crust recipe
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

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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 calories carbohydrate: 54.9 g cholesterol: 182 mg fat: 31.5 g fiber: 5.9 g protein: 4.4 g saturatedFat: 20.4 g servingSize: - sodium: 84.2 mg sugar: 47.5 g transFat: : - unsaturatedFat: : -

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.

Recipe Yield

1 9-inch pie

Recipe Note

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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