Raspberry Lemon Pie In A Toasted Coconut Crust Recipes

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RASPBERRY-LEMON PIE IN A TOASTED COCONUT CRUST



Raspberry-Lemon Pie In a Toasted Coconut Crust image

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!

Provided by springfield70

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 2h25m

Yield 8

Number Of Ingredients 9

2 cups shredded coconut
½ cup unsalted butter, melted
1 ½ cups white sugar
½ cup unsalted butter
¼ cup fresh lemon juice
3 eggs at room temperature
2 egg yolks at room temperature
1 tablespoon grated lemon zest
1 ½ pints fresh raspberries

Steps:

  • 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.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 54.9 g, Cholesterol 182 mg, Fat 31.5 g, Fiber 5.9 g, Protein 4.4 g, SaturatedFat 20.4 g, Sodium 84.2 mg, Sugar 47.5 g

THE BEST COCONUT CREAM PIE



The Best Coconut Cream Pie image

This old-fashioned pie is filled with rich, creamy custard, then capped with a cloud of toasted meringue and a generous sprinkling of sweet coconut flakes. It tastes as if you pulled it straight from the dessert case of your favorite diner-only better, thanks to our tender homemade pastry. It's sure to be a hit with any coconut lover.

Provided by Food Network Kitchen

Categories     dessert

Time 4h

Yield one 9-inch pie

Number Of Ingredients 20

1 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
2 teaspoons granulated sugar
1/8 teaspoon fine salt
1 stick (8 tablespoons) cold unsalted butter, diced
1 large egg, lightly beaten
3 large egg yolks
1/4 cup cornstarch
1 cup whole milk
1 cup half-and-half
1/2 cup sugar
1/4 teaspoon kosher salt
2 tablespoons unsalted butter
1 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
3 large egg whites
1/4 teaspoon cream of tartar
6 tablespoons sugar
Pinch kosher salt
1/2 teaspoon pure vanilla extract
1/3 cup unsweetened flaked coconut, toasted

Steps:

  • For the pie crust: Pulse the flour, sugar, and salt in a food processor fitted with the metal blade until combined. Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times. Add the egg and pulse 4 to 5 times until the dough forms a ball. (If the dough is very dry add up to a tablespoon more of cold water.)
  • Transfer the dough to a work surface. Form the dough into a disk, wrap with plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.
  • Roll the dough on a lightly-floured surface into a 12-inch circle about 1/8-inch thick. Transfer the dough to a 9-inch pie pan and trim the edges, leaving about an extra inch hanging over the edge. Tuck the overhanging dough underneath itself to form a thick edge that is even with the rim. Flute the edge as desired. Freeze the pie shell for 30 minutes.
  • Arrange a rack in the center of the oven and preheat to 400 degrees F. Put a piece of parchment paper or foil over the pie shell and fill with dried beans or pie weights. Bake on a baking sheet on the center rack until the dough is set, about 20 minutes. Remove from the oven and lift the sides of the parchment to remove the beans. Continue baking until the pie shell is lightly golden brown, about 10 more minutes. Cool on a wire rack.
  • For the filling: Whisk together the egg yolks, 1/4 cup of the milk and the cornstarch in a medium bowl until smooth and well combined. Stir together the remaining 3/4 cup milk, the half-and-half, sugar and kosher salt in a large saucepan. Heat over medium heat until barely simmering. Temper the egg yolks by slowly pouring the hot milk and cream into the egg yolks while continuing to whisk. Pour the custard back into the pan and place over medium-low heat. Cook, stirring constantly, until the custard is very thick and smooth, about 5 minutes; it will be the consistency of a pudding. (If the filling has scrambled a bit, or doesn't look smooth, strain it through a fine-mesh sieve into a separate bowl before adding the coconut.) Stir in the butter until melted, then stir in the vanilla and shredded coconut. Spread the filling into the cooled pie crust. Place plastic wrap directly on the surface of the pie and refrigerate until chilled, about 2 hours, but preferably overnight.
  • For the meringue: Add the egg whites, sugar, cream of tartar and kosher salt to the bowl of a stand mixture fitted with the whisk attachment and whisk to combine. Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Cook, whisking constantly, until the sugar dissolves and the mixture feels very hot to the touch. Transfer the bowl to the mixer and add the vanilla. Whisk on medium-high speed until stiff peaks form, 5 to 6 minutes.
  • Remove the plastic wrap from the pie and gently mound the meringue on top of the filling. Use an offset spatula to completely cover the filling and meet the crust all around the edges. (This will completely seal in the filling and help prevent weeping.) Use the offset spatula to form swirls and peaks in the meringue. Toast the meringue using a kitchen torch or broil in the oven until golden brown, keeping an eye on the meringue if broiling. Sprinkle all over with toasted coconut and serve.

RASPBERRY-LEMON PIE IN A TOASTED COCONUT CRUST



Raspberry-Lemon Pie In a Toasted Coconut Crust image

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!

Provided by springfield70

Categories     Raspberry Pie

Time 2h25m

Yield 8

Number Of Ingredients 9

2 cups shredded coconut
½ cup unsalted butter, melted
1 ½ cups white sugar
½ cup unsalted butter
¼ cup fresh lemon juice
3 eggs at room temperature
2 egg yolks at room temperature
1 tablespoon grated lemon zest
1 ½ pints fresh raspberries

Steps:

  • 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.

Nutrition Facts : Calories 503.8 calories, Carbohydrate 54.9 g, Cholesterol 182 mg, Fat 31.5 g, Fiber 5.9 g, Protein 4.4 g, SaturatedFat 20.4 g, Sodium 84.2 mg, Sugar 47.5 g

RASPBERRY-LEMON PIE



Raspberry-Lemon Pie image

Brighten up your taste buds with this refreshing creamy pudding pie. A ribbon of raspberry adds just the right touch.

Provided by My Food and Family

Categories     Home

Time 4h15m

Yield 8 servings

Number Of Ingredients 8

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup cold milk
2 tsp. lemon zest
2 cups thawed COOL WHIP Whipped Topping, divided
1/4 cup raspberry preserves
1 ready-to-use graham cracker crumb crust (6 oz.)
1 cup fresh raspberries

Steps:

  • Beat first 4 ingredients in large bowl with whisk until blended. Stir in 1 cup COOL WHIP.
  • Spread preserves onto bottom of crust; cover with pudding mixture. Top with remaining COOL WHIP and raspberries.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 350, Fat 19 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 40 mg, Sodium 370 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 28 g, Protein 4 g

RASPBERRY COCONUT CREAM PIE



Raspberry Coconut Cream Pie image

I like coconut pies and my husband likes raspberries. Here's a little stroke of genius I had when I wanted to make the ultimate dessert for both of us. -Susan Jolly, Wilmington, Delaware

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1/3 cup white baking chips, melted
1 graham cracker crust (9 inches)
2 cups cold whole milk
2 packages (3.4 ounces each) instant vanilla pudding mix
1/2 cup sweetened shredded coconut
1 carton (8 ounces) frozen whipped topping, thawed, divided
1 cup fresh raspberries
Additional coconut, toasted

Steps:

  • Spread melted baking chips onto bottom of crust. In a large bowl, whisk milk and pudding mixes 2 minutes (mixture will be thick). Stir in 1/2 cup coconut; fold in 2 cups whipped topping., Spread half of the mixture into crust. Sprinkle with raspberries. Spread remaining pudding mixture over raspberries. Top with remaining whipped topping. Sprinkle with toasted coconut. Refrigerate until set, about 3 hours.

Nutrition Facts : Calories 388 calories, Fat 17g fat (10g saturated fat), Cholesterol 8mg cholesterol, Sodium 322mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.

RASPBERRY-TOPPED LEMON PIE



Raspberry-Topped Lemon Pie image

Make and share this Raspberry-Topped Lemon Pie recipe from Food.com.

Provided by Bertha C.

Categories     Pie

Time 18m

Yield 1 pie

Number Of Ingredients 8

1 9-inch graham cracker crust
1 (10 ounce) package frozen raspberries in light syrup, thawed
1 tablespoon cornstarch
3 egg yolks
1 (14 ounce) can Eagle Brand Condensed Milk
1/2 cup ReaLemon juice
yellow food coloring (optional)
whipped topping or whipped cream

Steps:

  • Preheat oven to 350 deg.
  • In saucepan, combine raspberries and cornstarch; cook and stir until thickened.
  • In bowl, beat egg yolk; stir in sweetened condensed milk, ReaLemon juice and food coloring if desired.
  • Pour over crust; bake 8 minutes.
  • Spoon raspberry mixture over top.
  • Chill 4 hours.
  • Spread with whipped topping.
  • Garnish as desired.
  • Refrigerate leftovers.

LIME-RASPBERRY PIE WITH COCONUT CREAM



Lime-Raspberry Pie with Coconut Cream image

During my family trips to Florida, I've had Key lime pie from many restaurants, and each one is different. I wanted to create my own spin on the pie to make it my signature dessert. Whipped egg whites in the filling make it light and mousselike, sweet raspberries balance the tartness, and coconut and cashews amp up the tropical flavor. Garnish with fresh raspberries and toasted shredded coconut if you'd like. -Elise Easterling, Chapel Hill, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

3 large egg whites
18 whole graham crackers, crushed (about 2-1/2 cups)
1/2 cup packed brown sugar
1/2 cup unsalted cashews, finely chopped
3/4 cup butter, melted
2 cans (14 ounces each) sweetened condensed milk
3/4 cup Key lime juice
6 large egg yolks
1/4 cup sugar
TOPPINGS:
1 can (13.66 ounces) coconut milk
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1/2 cup seedless raspberry jam
Optional: Fresh raspberries and toasted flaked coconut

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°., In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust., Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold., Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners' sugar to bowl; beat until stiff peaks form., Spread jam over pie. Dollop coconut cream over pie or serve on the side. If desired, top with raspberries and coconut.

Nutrition Facts : Calories 678 calories, Fat 34g fat (20g saturated fat), Cholesterol 168mg cholesterol, Sodium 349mg sodium, Carbohydrate 86g carbohydrate (69g sugars, Fiber 1g fiber), Protein 11g protein.

COCONUT RASPBERRY CREAM PIE



Coconut Raspberry Cream Pie image

The inspiration for this dessert came from a Ralph's Famous Italian Ices flavor called Coconut Raspberry Tart. My husband came home from the Italian ice stand and raved about the flavor so much, we decided to recreate the same idea in pie form. I love coconut cream pie, but the typical buttery crust and rich custard are entirely too heavy for a health-conscious diet. This version is lighter and fluffier, but most importantly, equally as delicious. The raspberry layer adds the perfect tart element to balance out the sweetness of the filling. * PLEASE NOTE: the measurements in this recipe are for a mini 7" pie pan (serves 4). For a standard 9" pie pan, simply double the recipe (serves 8).

Provided by Diet It Up

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

5 low-fat honey graham crackers (full sheets)
1/4 cup old fashioned oats
1 tablespoon brown sugar
1/2 teaspoon vanilla extract
1 pinch salt
3 tablespoons unsalted butter, melted
3/4 cup raspberries (fresh or frozen)
1 tablespoon raspberry jam
1 tablespoon sugar
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1 1/2 teaspoons cornstarch
1 (3 1/2 ounce) package instant vanilla pudding, fat-free and sugar-free
1 cup whole milk (the filling won't set with low-fat milk!)
1/4 cup shredded coconut
1/4 teaspoon coconut extract
1/2 cup Cool Whip Lite
fresh raspberry (garnish)
1 tablespoon coconut, toasted (garnish)

Steps:

  • Start with the crust.
  • Preheat oven to 350 degrees.
  • Pulse the grahams in a food processor until finely ground.
  • Combine crumbs, oats, brown sugar, vanilla, salt and melted butter in a bowl. Stir until mixture is thoroughly moistened.
  • Press evenly into a 7" pie pan and bake for 10 minutes.
  • Let cool before filling.
  • Add a raspberry layer.
  • Puree berries in a blender or food processor.
  • Strain the pureed berries into a small saucepan to remove the seeds.
  • Add the jam, sugar, lemon zest, lemon juice, and cornstarch to the saucepan and heat on medium until it bubbles and thickens.
  • Transfer the sauce to a bowl and let cool.
  • Spread the cooled raspberry mixture onto the pie crust.
  • Finish with coconut custard.
  • Using an electric mixer, whisk pudding and milk together until thoroughly combined.
  • Stir in shredded coconut and coconut extract.
  • Gently fold in the Cool Whip.
  • Spread into the pie pan and garnish with berries and toasted coconut.
  • Chill for 4 hours to set.

Nutrition Facts : Calories 346.7, Fat 15.9, SaturatedFat 10.8, Cholesterol 29.2, Sodium 447.6, Carbohydrate 48.5, Fiber 2.7, Sugar 41.2, Protein 3.8

LEMON AND TOASTED-COCONUT MERINGUE PIE



Lemon and Toasted-Coconut Meringue Pie image

Categories     Egg     Dessert     Bake     Easter     Lemon     Coconut     Spring     Bon Appétit

Yield Makes 10 servings

Number Of Ingredients 20

Crust
1 1/2 cups all purpose flour
1/2 cup sweetened flaked coconut
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
3 tablespoons (about) ice water
Filling
1 cup sugar
2 tablespoons cornstarch
6 large egg yolks
4 large eggs
3/4 cup fresh lemon juice
Pinch of salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2-inch pieces
Meringue
6 large egg whites
1/4 teaspoon cream of tartar
1 1/3 cups powdered sugar
1 cup sweetened flaked coconut, lightly toasted

Steps:

  • For crust:
  • Blend flour, coconut, and salt in processor. Add butter and cut in, using on/off turns, until mixture resembles coarse meal. Whisk egg yolk and 2 tablespoons ice water in small bowl to blend. Add to processor and blend until mixture begins to clump together, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; chill 2 hours. (Can be made 2 days ahead. Keep chilled. Soften slightly at room temperature before rolling.)
  • Roll out dough on floured surface to 13-inch round. Transfer to 10-inch-diameter glass pie dish. Fold overhang under; crimp decoratively. Pierce crust all over with fork; freeze 30 minutes.
  • Preheat oven to 375°F. Line crust with foil; fill with dried beans or pie weights. Bake until crust is set, about 20 minutes. Remove foil and beans. Bake until crust is pale golden, about 15 minutes longer. Cool completely on rack.
  • For filling:
  • Preheat oven to 300°F. Whisk sugar and cornstarch in heavy medium saucepan to blend. Whisk in yolks, whole eggs, lemon juice, and salt. Whisk over medium heat until mixture thickens and just begins to boil around edges, about 6 minutes. Add butter; whisk until smooth. Cool 10 minutes. Pour warm filling into crust.
  • For meringue:
  • Using electric mixer, beat egg whites in large bowl until foamy. Add cream of tartar and 1 tablespoon powdered sugar and beat until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, then beat until stiff glossy peaks form, about 7 minutes. Gently fold 3/4 cup toasted coconut into meringue. Spread coconut meringue over warm filling, covering completely, sealing meringue to crust edges and mounding in center.
  • Bake pie 30 minutes. Reduce oven temperature to 275°F; bake 30 minutes longer. Sprinkle remaining 1/4 cup toasted coconut over pie; continue to bake until meringue is light golden brown and set when pie is shaken slightly, about 15 minutes longer. Transfer pie to rack and cool completely, about 4 hours. (Can be made 1 day ahead. Refrigerate uncovered.)

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From hiddenponies.com


RASPBERRY - TOPPED LEMON PIE - RECIPE | COOKS.COM
1 (9 inch) graham cracker crust 1 (10 oz.) pkg. frozen red raspberries in syrup, thawed 1 tbsp. cornstarch 3 egg yolks 1 (14 oz.) can Eagle Brand sweetened condensed milk (not evaporated milk) 1/2 c. Realemon lemon juice from concentrate Whipped topping or whip cream
From cooks.com


RASPBERRY-LEMON PIE IN A TOASTED COCONUT CRUST - RASPBERRY ...
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 ...
From worldrecipes.org


LEMON-COCONUT TART RECIPE | MYRECIPES
Firmly press mixture into prepared pan. Step 3. Bake at 350° for 20 to 25 minutes or until light golden brown. Step 4. Stir together Lemon Chess Pie Filling and coconut; pour over baked crust. Step 5. Bake at 350° for 30 to 35 mintues or until set. Cool in pan on a wire rack.
From myrecipes.com


RECIPE DETAIL PAGE | LCBO
Buy butter pre-wrapped in sticks, or cut 1 lb (454 g) lengthwise into 4 sticks and freeze for at least 2 hours or overnight. 1 Combine flour, salt and sugar in a large bowl. Working with 1 stick of butter at a time, coarsely grate into flour mixture. Toss to coat, then repeat until all the butter has been incorporated.
From lcbo.com


LEMON PIE WITH TOASTED COCONUT - THE BUDDING TABLE
2015-03-26 Spread the finished filling into the pie crust and top with the toasted coconut. Let the pie set in the freezer for 3-5 hours before serving (ideally overnight). Thaw the pie for 20 minutes right before serving.
From thebuddingtable.com


RASPBERRY-LEMON PIE IN A TOASTED COCONUT CRUST - GLUTEN ...
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.
From fooddiez.com


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