raspberry-lemon pie in a toasted coconut crust

Ingredients

• Servings: 1
• 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

Recipe

Preparation Time: 15 mins Cook Time: 25 mins Ready Time: 2 hrs 25 mins


• preheat oven to 350 degrees f (175 degrees c).
• spread the coconut 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.
• 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 the surface of the custard, and chill thoroughly.
• spoon the lemon custard into the coconut crust, and top with fresh raspberries.