DOUBLE LEMON PIE IN COCONUT CRUST
This was a finalist in the Honolulu Advertiser's "My Best Recipe" contest, 1990. It was originally printed in a California newpaper in the 60's. Prep time does not include chilling time.
Provided by Chilicat
Categories Pie
Time 55m
Yield 1 pie
Number Of Ingredients 15
Steps:
- For crust, sift flour and salt, cut in butter, add toasted coconut.
- Add water, then mix.
- Roll dough to fit a 9-inch pie pan.
- Prick the crust and bake 10 minutes in a 425F degree oven. Cool.
- For filling, blend sugar, cornstarch, flour and salt with 2 cups hot water. Bring to a boil and cook slowly 15 minutes.
- Beat egg yolks and add small amount to the cornstarch mixture. Mix well, then add the remaining egg yolks and butter to the mixture.
- Cook 5 minutes more. Add lemon peel and juice. Cool.
- Put 1/2 of the filling in the bottom of the crust.
- Mix half of the whipped cream with remainder of filling and spread on top.
- Spread remainder of whipped cream on the top of the filling and sprinkle toasted coconut over it.
- Chill for at least 4 hours or overnight.
Nutrition Facts : Calories 4075, Fat 259.9, SaturatedFat 163.8, Cholesterol 1309.6, Sodium 2319.6, Carbohydrate 421.6, Fiber 9.6, Sugar 256, Protein 33.5
RASPBERRY-LEMON PIE IN A TOASTED COCONUT CRUST
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
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
COCONUT RASPBERRY CREAM PIE
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
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-RASPBERRY RIBBON PIE
"Raspberries have always been a temptation for me, so this simple recipe is a treasure," Amy Griffith writes from Plover, Wisconsin.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine graham cracker crumbs, sugar and butter; press onto the bottom and up the sides of a 7-in. pie plate coated with cooking spray. Bake at 350° for 7 minutes. Cool on a wire rack., In a small saucepan, combine cornstarch and raspberries. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Transfer to a bowl; cover surface with plastic wrap. Refrigerate until chilled. , In a small bowl, combine milk and lemon juice; fold in whipped cream. Spread a third of the cream mixture into crust; cover with raspberry mixture. Top with remaining cream mixture. Chill for 1-2 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 397 calories, Fat 19g fat (11g saturated fat), Cholesterol 59mg cholesterol, Sodium 201mg sodium, Carbohydrate 55g carbohydrate (42g sugars, Fiber 3g fiber), Protein 5g protein.
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