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Raspberry-Lemon Pie In a Toasted Coconut Crust
- 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
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|Serving Size 1/8 of a recipe|
|Amount Per Serving|
|Total Fat 31.5g|
|Saturated Fat 20.4g|
|Total Carbohydrate 54.9g|
|Dietary Fiber 5.9g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|