• 1 1/2 Cups ground gingersnap cookies
  • 4 Tablespoons melted butter
Filling and Topping
  • 3/4 Cup whole milk, divided
  • 4 Tablespoons cornstarch
  • 1/2 Cup sugar
  • 1 Tsp. vanilla extract
  • 3/4 Cup toasted unsweetened shredded coconut, divided
  • 2 Packages (6 ounces or 2 2/3 cups) Driscoll's Raspberries
  • 3 large egg yolks
  • 1 (15 ounce) can coconut milk
  • 1 Cup heavy cream
  • 2 Tablespoons confectioner's sugar
  • 1 Tsp. vanilla extract
  1. Preheat oven to 350°F.
  2. Place ground cookies in a medium bowl and stir in butter until evenly blended. Press crumb mixture firmly on bottom and up sides of 9-1/2-inch pie plate. Bake 10 minutes. Cool.
  1. Whisk together 1/4 cup milk and cornstarch. Set aside.
Place egg yolks in a medium bowl and whisk until blended. Set aside.
  2. Bring remaining 1/2 cup milk, coconut milk and sugar just to a simmer in a medium saucepan over medium heat, whisking frequently. While whisking constantly, slowly pour about 1 cup hot milk mixture into eggs. Add egg mixture to remaining milk in saucepan and whisk until blended. Stir cornstarch mixture then add to milk mixture in saucepot and bring to a boil, whisking constantly. Cook 1 minute. Remove from heat and stir in vanilla and 1/2 cup toasted coconut. Spoon into cooled crust. Cover surface directly with plastic wrap to prevent skin from forming. Chill at least 4 hours or overnight.
  1. Arrange 1 package raspberries on top of chilled pie. Beat heavy cream and sugar until stiff peaks just form. Stir in vanilla. Spread on chilled pie. Sprinkle remaining 1/4 cup toasted coconut on top of chilled pie and top with remaining raspberries. Can be chilled up to 4 hours prior to serving.
Calories 343.26
Total Fat 25.78 g
Saturated Fat 17.79 g
Cholesterol 91.55 mg
Sodium 67.14 mg
Total Carbohydrates 26.98 g
Dietary Fiber 2.48 g
Protein 3.42 g