Rating: 3.5 stars
12 Ratings
  • 5 star values: 1
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1

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!

Recipe Summary

cook:
25 mins
additional:
1 hr 45 mins
total:
2 hrs 25 mins
prep:
15 mins
Servings:
8
Yield:
1 9-inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • 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

504 calories; protein 4.4g; carbohydrates 54.9g; fat 31.5g; cholesterol 182mg; sodium 84.2mg. Full Nutrition
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