Raspberry-Coconut Ribbon Pie

By anonsouthernbell

Ingredients

• Crust
• 30 shortbread cookies
• 1/2 stick (1/4 c) butter, melted
• Raspberry Layer
• 1 bag (12 oz) frozen unsweetened raspberries, thawed
• 1/2 c sugar
• 1 T unflavored gelatin
• 1 c heavy (whipping) cream
• Coconut Layer
• 1 T unflavored gelatin
• 1/2 c whole milk
• 1/4 c sugar
• 1 c sweetened flaked coconut
• 1/2 t vanilla extract
• 1/4 t almond extract
• 1 c heavy (whipping) cream
• Garnish - fresh raspberries

Preparation

Step 1

Lightly coat a 9-in pie plate w/nonstick spray. Crust: Pulse cookies in food processor to make fine crumbs. Add butter; process to blend. Press on bottom and sides of pie plate. Refrigerate to firm.

Raspberry layer: puree berries in blender of food processor. Pour into a strainer set over a medium metal bowl. Stir puree and press with back of a wooden spoon until as much as possible has dropped into bowl, scraping puree off underside of strainer (there should be about 1 c). Discard seeds; stir sugar into puree.

4. Sprinkle gelatin over 1/4 c cold water in a small saucepan. Let stand 2 min, then stir with a rubber spatula over medium-low heat until liquid simmers and gelatin granules dissolve completely.

Stir gelatin into raspberry puree. Set bowl into a larger bowl half-filled with ice and a little water. Stir gently with a rubber spatula to chill until it mounds slightly and has the consistency of unbeaten egg whites. Remove from ice bath.

Meanwhile beat cream with mixer until soft peaks form. Stir about 1/4 the cream into raspberry mixture, then fold in remaining whipped cream. Spread evenly in crust and refrigerate.

Coconut Layer: Repeat step 4. Stir into milk, add sugar and stir to dissolve. Add extracts and coconut. Proceed as in steps 5 and 6, substituting milk mixture for raspberry puree. Spread over raspberry layer, mounding in middle.

Refrigerate at least 4 hours or up to 3 days. Garnish w/fresh raspberries.