Raspberry Key Lime Pie with Tequila-Raspberry Sauce
15 minutes, plus 4 hours chill time
One 9- or 10-inch pie
Canned cream of coconut provides the sweetness to this tangy raspberry pie. It is a thick sweetened blend of coconut paste, sugar and water - not to be replaced with coconut milk - and can be found in supermarket liquor departments.
Whip cream with confectioners' sugar until stiff peaks form. Fold in half of raspberry purée.
Stir remaining raspberry purée, honey and tequila together in a small bowl.
Serve wedges of pie drizzled with raspberry-tequila sauce and a dollop of raspberry whipped cream.
Preheat oven to 350°F.
Process cookies and ginger in a food processer until finely ground. Blend in butter. Press into a 9 or 10-inch pie pan. Bake about 10 minutes or until golden brown. Cool on a wire rack.
Sprinkle gelatin over water in a medium metal bowl. Let stand until softened, about 5 minutes. Place bowl over a saucepan of gently simmering water and stir until gelatin is dissolved.
Combine cream of coconut, yogurt, lime zest and juice in a large bowl and stir until smooth. Stir in dissolved gelatin until thoroughly blended. Fold 1 package raspberries into lime-coconut filling. Pour into pie crust. Refrigerate 4 hours or until set.
Pulse remaining three packages raspberries in blender or food processor until coarsely chopped. Pour through a strainer set over a bowl. Press hard on the solids to extract as much liquid as possible. Discard seeds