Raspberry-Lemon Pie In A Toasted Coconut Crust – a delicious recipe with shredded coconut, unsalted butter, white sugar, unsalted butter, lemon juice, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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.
881
kcal
Calories
58
g
Fat
79
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 cups shredded coconut, 1/2 cup unsalted butter, melted, 1 1/2 cups white sugar, 1/2 cup unsalted butter, and more.
Yes, Raspberry-Lemon Pie In A Toasted Coconut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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