• 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
  1. Whip cream with confectioners' sugar until stiff peaks form. Fold in half of raspberry purée.
  2. Stir remaining raspberry purée, honey and tequila together in a small bowl.
  3. Serve wedges of pie drizzled with raspberry-tequila sauce and a dollop of raspberry whipped cream.
  4. Preheat oven to 350°F.
  5. 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.
  6. 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.
  7. 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.
  8. 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
Calories 511
Total Fat 27.79 g
Saturated Fat 16.88 g
Cholesterol 51.46 mg
Sodium 168 mg
Total Carbohydrates 61.80 g
Dietary Fiber 4.00 g
Protein 4.93 g