Raspberry-Lemon Pie In a Toasted Coconut Crust Recipe

Preheat oven to 350 degrees F (175 degrees C).

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.

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.

Spoon the lemon custard into the coconut crust and top with fresh raspberries.