Monday, August 8, 2011

Oooh! Pie!

Good evening bloggers. This is a slightly delayed post. I have been a bit tied up today. I am a "designer" so to speak and I get pretty busy during the day. Well, anyway... I promised you all a tasty and sweet pie today and I have come through! Grab your aprons and those handy, dandy whisks and spoons and let's get baking!

Raspberry-Lemon Pie with a Coconut Crust

You will need:

  • 2 cups shredded coconut
  • 1/2 cup unsalted butter, melted
  • 1.5 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
  • 1.5 pints fresh raspberries

  1. Preheat the oven to 350 degrees. 
  2. Spread the coconut onto a baking sheet, and bake in the preheated oven until lightly toasted and golden, about 10 minutes. 
  3. Watch carefully to prevent burning. 
  4. Mix the coconut and 1/2 cup melted butter in a bowl, and chill until it begins to firm, about 15 minutes. 
  5. Pat the coconut mixture into the bottom and up the sides of a 9 inch pie dish. Chill the crust until set, at least 30 minutes. 
  6. Place the sugar, 1/2 cup of butter, lemon juice, eggs, and egg yolks in a saucepan. 
  7. Place over low heat, and whisk constantly until thickened for 15 to 20 minutes, but do not boil. 
  8. Strain the custard through a fine-mesh strainer into a bowl, and stir in the lemon zest. 
  9. Place a sheet of plastic wrap directly onto the surface of the custard, and chill thoroughly. 
  10. Spoon the lemon custard into the coconut crust, and top with fresh raspberries.
  11. Enjoy!

I hope you all have a spiffy rest of the evening and I will catch you on the flip side, hopefully earlier tomorrow. Happy blogging and love to you all!