Coconut Raspberry Lemon Pie Recipe

Ingredients

4 eggs

1 cup granulated sugar

2 teaspoon vanilla extract

1/2 cup all purpose flour

1/4 teaspoon sea salt

1/4 teaspoon baking powder

1/2 cup butter

2 cups milk

1 tablespoon lemon juice

1 teaspoon lemon zest

1 1/4 cups shredded sweetened coconut

1 cup raspberries

Melt butter and let cool

Preheat oven to 325

Beat eggs with the sugar and vanilla until well combined

Add flour, salt, baking powder and butter and beat until smooth.

Slowly stir in milk , lemon zest and coconut.

Pour batter into 10 inch pie pan.

Bake for 55-60 minutes until the top is golden brown around the edges and a toothpick inserted into the centre of the pie comes out clean.

Cool on a wire rack.

Serve chilled or room temperature with raspberries.