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Raspberry Key Lime Pie with Raspberry-Tequila Sauce

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.

Prep Time: 20 minutes   |    Makes: one 9- or 10-inch pie serving


  • Vegetarian
  • Quick Prep
  • Healthy - Low Sodium
Ingredients
  • 1 1 1pkg. Volume(10 oz) shortbread cookies
  • 2 2 2Tbsp. TABLESPOON_USVolumecrystallized ginger, chopped
  • 3 3 3Tbsp. TABLESPOON_USVolumebutter, melted
  • 1 1 1pkg. Volume(1/4 ounce packet) plain gelatin
  • 1/4 1/4 1/4cup CUP_USVolumecool water
  • 1 1 1cup CUP_USVolumecanned sweetened cream of coconut (not coconut milk)
  • 1/3 1/3 1/3cup CUP_USVolumeplain yoguart
  • 1 1 1tsp. TEASPOON_USVolumelime zest, grated
  • 1/4 1/4 1/4cup CUP_USVolumelime juice
  • 4 4 4pkg. Volume(6 oz) Driscoll's Raspberries
  • 1 1 1cup CUP_USVolumewhipping cream
  • 2/3 2/3 2/3cups CUP_USVolumepowdered sugar
  • 2 2 2Tbsp. TABLESPOON_USVolumehoney
  • 2 2 2Tbsp. TABLESPOON_USVolumetequila
Instructions
  1. Preheat oven to 350ºF. 
  2. Process cookies and ginger in a food processor 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 wire rack. 
  3. Sprinkle gelatin over water in a medium-size metal bowl. Let stand until softened, about 5 minutes. Place bowl over a saucepan of gently simmering water and stir until gelatin is dissolved. 
  4. Combine cream of coconut, yogurt, lime zest and juice in a large bowl and stir until smooth. Stir in dissolved gelatin until thoroughly blended. 
  5. Fold one package raspberries into lime-coconut filling. Pour into pie crust. Refrigerate 4 hours or until set. 
  6. Pulse remaining three packages of 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. 
  7. Whip cream with powdered sugar until it forms stiff peaks. Fold in half of raspberry purée. 
  8. Stir together remaining raspberry purée with honey and tequila in small bowl. 
  9. Serve wedges of pie drizzled with raspberry-tequila sauce and a dollop of raspberry whipped cream. 

Nutrition Facts

Amount Per Serving
Calories 571
Total Fat 30.55g
    Saturated Fat 17.58g
Cholesterol 59.91mg
Sodium 198mg
Total Carbohydrates 69.77g
    Dietary Fiber 5.41g
Protein 5.47g