This is another of the pies I made for Pie Night and it was quite the hit. This one had no alcohol in the pie itself, and just a couple tablespoons in the sauce for it. The recipe was adapted from a recipe I found at the Driscoll’s berries web page.
Ingredients
- 6 ounces worth of gluten free shortbread cookies
- 4 ounces worth of gluten free graham crackers
- 2 tablespoons crystallized ginger
- 3 tablespoons butter
- 1 package (¼ ounce packet) unflavored gelatin
- 1 cup canned unsweetened cream of coconut (not coconut milk)
- sugar
- 1/3 cup plain yogurt
- 4 or 5 limes
- 4 six ounce packages raspberries
- 1 cup heavy cream
- 2/3 cup confectioners’ sugar
- 2 tablespoons honey
- 2 tablespoons tequila
The gluten-free shortbread cookies had a lot of moisture in them, and didn’t work out quite like the original recipe called for. My first attempt at the crust from this turned into a cake. In my second attempt, I substituted gluten free graham crackers for some of the shortbread cookies, and that worked out much better.
The original recipe also called for sweetened cream of coconut. I was unable to find this product. Instead, I used unsweetened cream of coconut. Then I looked up online how much sugar was in the sweetened version of the product, subtracted how much was in the unsweetened version, and added the difference. However, I didn’t write down the amount. I think it was 3 tablespoons but I could be way off.
Crust
- Preheat oven to 350°
- Chop the ginger
- Process shortbread cookies, graham crackers and ginger in a food processor
- Melt the butter
- Add butter to the cookie mixture
- Process until thoroughly mixed
- Press into a pie plate
- Bake for 10 minutes
- Allow to cool
Filling
- Mix gelatin and ¼ cup water in a glass mixing bowl
- Simmer a pot of water on the stove
- Once gelatin has bloomed, place the mixing bowl over the pot of water until the gelatin has dissolved
- grate about 1 teaspoon worth of lime zest
- squeeze enough limes to get ¼ cup of lime juice
- Combine cream of coconut, sugar, yogurt, lime zest and lime juice in a large bowl
- Stir until smooth
- Mix dissolved gelatin thoroughly in
- Mix in one package of raspberries
- Pour into the pie crust
- Refrigerate 4 hours or until set
Sauce and whipped cream
- Process remaining raspberries in food processor until they are so much pulp
- Strain raspberry pulp into a bowl (i.e., remove all the seeds)
- Combine heavy cream and confectioners’ sugar in a mixing bowl
- Whip the cream until stiff peaks form
- Mix half the raspberry puree into the whipped cream
- Spread whipped cream over top of the pie
- Combine remaining raspberry stuff with honey and tequila
Serve pie with raspberry-tequila drizzle.