Fresh and tangy raspberry lemon pie with a delicious toasted coconut crust.

Indulge in the refreshing flavors of raspberries and lemons with this tantalizing raspberry lemon pie. The pie features a luscious toasted coconut crust that adds a subtle tropical twist to the traditional dessert. It's the perfect treat for any occasion, bringing together the tartness of raspberries and the tangy zest of lemons in a mouthwatering symphony of flavors. Follow this simple recipe and create a delightful pie that will impress your family and friends.

Ingredients

• For the Toasted Coconut Crust:
• - 1 1/2 cups of shredded coconut
• - 1 1/2 cups of graham cracker crumbs
• - 1/4 cup of melted butter
• For the Raspberry Lemon Filling:
• - 2 cups of fresh raspberries
• - 1 cup of sugar
• - 1/4 cup of cornstarch
• - 1/4 teaspoon of salt
• - 2 tablespoons of lemon zest
• - 1/2 cup of freshly squeezed lemon juice
• - 3 large eggs
• - 1/4 cup of butter, cut into small cubes
• - Whipped cream, for serving (optional)
• - Fresh raspberries, for garnish (optional)

Directions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine the shredded coconut, graham cracker crumbs, and melted butter. Mix well until the mixture resembles wet sand.
3. Press the coconut mixture into the bottom and up the sides of a 9-inch pie dish to form the crust. Bake in the preheated oven for 10-12 minutes, or until lightly golden brown. Remove from the oven and let cool.
4. In a saucepan, combine the fresh raspberries, sugar, cornstarch, salt, lemon zest, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the raspberries break down, about 5-7 minutes.
5. In a separate bowl, whisk the eggs. Slowly pour a small amount of the hot raspberry mixture into the beaten eggs while whisking constantly to temper the eggs. Pour the tempered egg mixture back into the saucepan and cook for an additional 2-3 minutes, or until the filling thickens further.
6. Remove the saucepan from the heat and stir in the cubes of butter until melted and fully incorporated.
7. Pour the raspberry lemon filling into the cooled coconut crust. Smooth the top with a spatula or the back of a spoon. Allow the pie to cool to room temperature, then refrigerate for at least 2 hours to set.
8. Once chilled and set, remove the pie from the refrigerator and garnish with whipped cream and fresh raspberries, if desired.
9. Slice and serve the raspberry lemon pie, savoring each bite of the tangy and creamy filling against the nutty coconut crust.
10. Enjoy!

Interesting Facts