Raspberry Lemon Pie In A Toasted Coconut Crust Recipes

COCONUT RASPBERRY CREAM PIE

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.