Raspberry-Lemon Pie In a Toasted Coconut Crust
Raspberries are not only delicious but also packed with antioxidants and vitamins.
This is vegetarian and gluten free recipe. Dish can be prepared in 170 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 9.
Raspberry-Lemon Pie In a Toasted Coconut Crust
Ingredients
Instructions
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Preheat the oven to 350°F (175°C).
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In a bowl, combine the toasted coconut flakes, graham cracker crumbs, and melted butter. Press the mixture into the bottom and up the sides of a pie dish to form the crust.
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Bake the crust in the preheated oven for 10 minutes, then remove and let cool.
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In a separate bowl, mash the raspberries with a fork. Add the lemon juice, lemon zest, and sweetened condensed milk. Stir until well combined.
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Pour the raspberry-lemon mixture into the cooled crust and spread it evenly.
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Refrigerate the pie for at least 2 hours to allow it to set.
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Before serving, garnish with whipped cream and fresh mint leaves.
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Slice and enjoy!
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 380kcal
- % Daily Value *
- Total Fat 22g34%
- Total Carbohydrate 45g15%
- Sugars 25g
- Protein 3g6%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.
