Raspberry-Lemon Pie In a Toasted Coconut Crust

Name: Raspberry-Lemon Pie In a Toasted Coconut Crust
Prep time: 2 h 25 min
Cook time: 2 h 25 min
Total time: 2 h 25 min
Yield: 8
Cuisine: Global
Ingredients: 473 milliliters shredded coconut; 2 egg yolks at room temperature; 3 eggs at room temperature; 59 milliliters fresh lemon juice; 1 Tbsp grated lemon zest; 2 pints fresh raspberries; 118 milliliters unsalted butter; 355 milliliters white sugar

Need a gluten free, fodmap friendly, and vegetarian dessert? Raspberry-Lemon Pie In a Toasted Coconut Crust could be a spectacular recipe to try. This recipe serves 8. One serving contains 404 calories, 5g of protein, and 22g of fat. If you have coconut, lemon zest, eggs, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 2 hours and 25 minutes.

Instructions

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

Equipment you will use

Oven

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.

Ingredients you will need

Coconut

Spread

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Coconut

Butter

Equipment you will use

Pie Form

Bowl

Place sugar, 1/2 cup of butter, lemon juice, eggs, and egg yolks in a saucepan.

Ingredients you will need

Lemon Juice

Egg Yolk

Butter

Sugar

Egg

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Lemon Zest