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Raspberry Key Lime Pie with Tequila-Raspberry Sauce
Raspberry Key Lime Pie with Tequila-Raspberry Sauce
Average Rating:
2 Reviews
2 ReviewsPrep Time:20 minutes
Cook Time:15 minutes, plus 4 hours chill time
Servings:One 9- or 10-inch pie
Description:
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.
Ingredients
- 1 package (10 ounces) shortbread cookies
- 2 tablespoons chopped crystalized ginger
- 3 tablespoons butter, melted
- 1 package (1/4 ounce packet) unflavored gelatin
- 1/4 cups cold water
- 1 cup canned sweetened cream of coconut (not coconut milk)
- 1/3 cups plain yogurt
- 1 teaspoon grated lime zest
- 1/4 cups fresh lime juice
- 4 packages (6 ounces or 1 1/3 cups each package) Driscolls Raspberries
- 1 cup heavy cream
- 2/3 cups confectioners' sugar
- 2 tablespoons honey
- 2 tablespoons tequila
- 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
- 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.
Amount Per Serving
| Calories: | 511 |
| Total Fat: | 27.79g |
| Saturated Fat: | 16.88g |
| Cholesterol: | 51.46mg |
| Sodium: | 168mg |
| Total Carbohydrates: | 61.80g |
| Dietary Fiber: | 4.00g |
| Protein: | 4.93g |
One more thing
I posted the last comment before the filling set. Once it had time to set, there was way too much gelatin. I'd cut the gelatin in half next time.
Great base but substitutions needed
I really liked the idea of combining raspberries into a key lime pie but didn't have all of the ingredients and heard that cream of coconut is hard to find. I also didn't have any yogurt on hand. I subsuted sweet condensed milk for the cream of coconut and used 1 tablespoon crème fraîche instead of yogurt. I also pureed about 1 pint of raspberries, ran the puree through a sieve to remove the seeds, and mixed the gelatin with the puree (slightly heated, about 30 seconds in the microwave), and threw in a tablespoon of Chambord for good measure. :) Although the raspberry puree changed the color of the filling, it really enhanced the raspberry flavor and helped offset the sweetness of the condensed milk. Sour cream could be used instead of crème fraîche but it's a little tangier and not as mellow.
