raspberry-lemon-pie-in-a-toasted-coco.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "2 cups shredded coconut",
        "1/2 cup unsalted butter, melted",
        "1 1/2 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 1/2 pints fresh raspberries"
    ],
    "language": "en-US",
    "source": "allrecipes.com",
    "tags": [],
    "title": "Raspberry-Lemon Pie In a Toasted Coconut Crust",
    "url": "http://allrecipes.com/recipe/217025/raspberry-lemon-pie-in-a-toasted-coco/"
}