Raspberry-Lemon Pie In a Toasted Coconut Crust |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 1 |
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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 cups shredded coconut |
1/2 cup unsalted butter, melted |
1 1/2 cups white sugar |
1/2 cup unsalted butter |
1/4 cup fresh lemon juice |
3 eggs at room temperature |
2 egg yolks at room temperature |
1 tablespoon grated lemon zest |
1 1/2 pints fresh raspberries |
Directions:
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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