Raspberry-Lemon Pie In a Toasted Coconut Crust Best Dishes
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| Raspberry-Lemon Pie In a Toasted Coconut Crust |
"I am a pastry chef and I actually have evolved many cakes that may be served at Passover. This shouldn't be organized just for the holiday - it is super all yr lengthy!"
Ingredients :
- 2 cups shredded coconut
- half cup unsalted butter, melted
- 1 half of cups white sugar
- 1/2 cup unsalted butter
- 1/four cup fresh lemon juice
- three eggs at room temperature
- 2 egg yolks at room temperature
- 1 tablespoon grated lemon zest
- 1 half of pints fresh raspberries
Instructions :
| Prep : 15M | Cook : 8M | Ready in : 2H25M |
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- Preheat oven to 350 stages F (175 levels C).
- Spread the coconut onto a baking sheet, and bake within the preheated oven until lightly toasted and golden, about 10 minutes. Watch carefully to save you burning. Mix the coconut and half cup melted butter in a bowl, and chill until it starts to company, about 15 minutes. Pat the coconut aggregate into the bottom and up the sides of a nine-inch pie dish. Chill till set, at least 30 minutes.
- Place sugar, 1/2 cup of butter, lemon juice, eggs, and egg yolks in a saucepan. Place over low warmness, and whisk constantly till thickened, 15 to twenty mins. Do not boil. Strain the custard via a pleasant-mesh strainer right into a bowl, and stir in the lemon zest. Place a sheet of plastic wrap immediately onto the floor of the custard, and relax very well.
- Spoon the lemon custard into the coconut crust, and top with fresh raspberries.
Notes :
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