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.
- 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 Cup cold water
- 1 Cup canned sweetened cream of coconut (not coconut milk)
- 1/3 Cup plain yogurt
- 1 Tsp. grated lime zest
- 1/4 Cup fresh lime juice
- 4 Packages (6 ounces or 1 1/3 cups each package) Driscolls Raspberries
- 1 Cup heavy cream
- 2/3 Cup confectioners' sugar
- 2 Tablespoons honey
- 2 Tablespoons tequila
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