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Raspberry-Lemon Pie In a Toasted Coconut Crust

Raspberry-Lemon Pie In a Toasted Coconut Crust

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    2 h 25 m
springfield70

springfield70

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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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 192 mg
  • 64%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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.
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Reviews

abapplez
12

abapplez

4/19/2011

Unfortunately, this just didn't work for me at all. I wondered about the coconut/butter crust when I read the recipe but it is Kitchen Approved and submitted by a pastry chef, so I figured it must work. It doesn't. There is no structure to the crust at all and it can not support itself or the tiny amount of filling. It just flops over. The filling is refered to as a custard in the recipe instructions. It is more like a very thick, sticky curd. Again, no structure and a strange consistency. When I attempted to spoon it into the "crust" after chilling, the entire bowl of curd lifted out with the first spoonful. It is impossible to cut because it sticks to itself. I thought the taste was good, but I did not get positive feed back from one person that I served it to. Coconut, raspberries and lemon are some of our favorite flavors but I'm not sure if I will attempt to adjust this and try again or not at this point.

Jewels
12

Jewels

4/19/2011

Uh-Oh.....made this last night....will re-review and update. Right now the coconut crust is ready and waiting in the 9" pie plate - which looks WAY WAY too big for the amount of filling this recipe yielded. 3 Stars for the portions being Way Off! Will likely redo the crust into a flat, large tart pan. The color on the filling is beautiful and it did set up nice! Need this for early Passover dinner tonight! Yikes! UPDATE - everyone who likes lemon said they liked it - but it is more of a curd than a custard. Now that I see the picture posted - mine looked the same. Like a runny Lemon Meringue pie. For Passover - no flour - desserts are tough. I cringed watching people take heaping spoonfuls and fwack it onto their plate to get it off the spoon. Won't make this again. 3 Stars because it tasted good! 1 Star for portion sizes (filling vs. crust) being way off. 2 Stars for presentation! Sorry!

lizbit
8

lizbit

4/19/2011

I made and served this for the first night of passover. I doubled the recipe and used blueberries and raspberries which were beautiful and tasty. I had no issues with the crust standing up on the sides -I just molded it to the side of the pans. However I must have done something not quite right because my custard did not set up - it was a bit thin in consistency, howver it could have been my error as I have not made custard from scratch before. No one minded though - they all loved the taste!

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