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!"
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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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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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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.

Reviews

10
  1. 12 Ratings

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Most helpful positive review

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 ...

Most helpful critical review

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...

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...