Raspberry-Lemon Pie In a Toasted Coconut Crust

Raspberry-Lemon Pie In a Toasted Coconut Crust

10
springfield70 13

"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!"

Ingredients

2 h 25 m servings 504 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 31.5 g
  • 48%
  • Carbs:
  • 54.9g
  • 18%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 182 mg
  • 61%
  • Sodium:
  • 84 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  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

10
  1. 12 Ratings

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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 m...

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 rec...

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 ...

This sounds really good..only problem, you need to add cornstarch to thicken this up, otherwise it will be runny. 3-4 tblspoons should be plenty.

I made this pie for Passover, we enjoyed it. I will make it again with the following changes. I used a 11 inch round disposable pan, I put the coconut only on the bottom not up the sides- I w...

This recipe was very flavoful and simple. I will definitely prepare this again. Thank you so very much for sharing this recipe, my husband and kids absolutely loved it! Because of recipes like...

I made this tonight and my husband just loved it. I followed the instructions except I only used 1/2 the butter for the crust and 1/2 the butter for the filling, and only 1 cup of sugar instead ...

The toasted coconut crust came out just fine for me. Like other reviewers, my filling didn't set up as much as I would have liked. It was a bit runny. The main complaint I had was that it was...

This has a lot of potential. The flavor is amazing but only 1 cup of sugar is plenty. I used 3 TBSP of corn starch and it still did not set up. The custard would make an amazing parfait layer...