#3214 - Raspberry Coconut Pie

(by Shirley McNevich)

1 1/2 cups crushed ginger snap cookies OR crushed Nilla wafers
4 TBSP melted butter
3/4 cup regular milk
4 TBSP cornstarch
3 egg yolks
1 - 15oz. can coconut milk
1/2 cup white sugar
2 tsp. vanilla
3/4 cup Baker's angelflake coconut
2 2/3 cups fresh raspberries

In a bowl add crushed cookies and melted butter--stir until mixed. Press the cookie mixture into the bottom and up the sides of a greased 9" pie plate. Bake at 350 degrees for 10 minutes. Cool completely. In a bowl add 1/4 cup regular milk and the cornstarch--stir with a whisk, then set aside. In a separate bowl add egg yolks--beat with a fork, then set aside. In a saucepan over medium heat add 1/2 cup regular milk, all of the coconut milk and the white sugar--cook/stir just until hot and mixed. Turn heat back to simmer, then measure out and pour 1 cup of the hot milk mixture into the beaten eggs while stirring--stir with a whisk until mixed. Pour all of the egg mixture into the simmering milk mixture in the saucepan--stir. Add cornstarch mixture to the simmering milk mixture in the saucepan--cook/stir with a whisk until boiling. Once boiling, cook/stir for 1 minute. Remove from heat--add the vanilla and 1/2 cup of the coconut--stir to mix. Scrape the whole mixture into the cooled crust. Place Saran wrap over the top of the pie, making sure the Saran wrap is touching the whole top of the pie. Cool to room temperature, then refrigerate overnight. The next day, carefully peel off the Saran wrap. Arrange the raspberries all over the top of the pie, pressing them lightly into the pie. Sprinkle the remaining 1/4 cup coconut over the raspberries.