Photo: Priscilla Du Preez
Raspberry-Lemon Pie In a Toasted Coconut Crust
9 ingredients
15 min + 25 min
1 9-inch pie
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
588
Calories
11g
Protein
45g
Fat
42g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes