Raspberry-Lemon Pie In a Toasted Coconut Crust

Tangy and fresh lemon custard fills a buttery toasted coconut crust, and the pie is topped with a thick layer of fresh raspberries for the Passover dessert they'll talk about.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 504 Calories

Ingredients

• 1 ½ cups white sugar
• ½ cup unsalted butter
• 2 cups shredded coconut
• ¼ cup fresh lemon juice
• 1 tablespoon grated lemon zest
• ½ cup unsalted butter, melted
• 3 eggs at room temperature
• 2 egg yolks at room temperature
• 1 ½ pints fresh raspberries

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 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.

Step 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.

Step 4

Spoon the lemon custard into the coconut crust, and top with fresh raspberries.