with chocolate cookie crust and raspberry sauce...
Chocolate Cookie Crust
5 oz shortbread type chocolate cookies, pulverized (about 1 C when crushed. I used Newman's Own Alphabet Cookies)
4 T butter, melted
1/2 C shredded coconut (leave out or add more if you like)
Crush cookies. Blend in butter and then coconut. Press into bottom of 9" pie pan. Bake at 375 degrees for 7-10 minutes. Let cool.
1 14 oz can sweetened condensed milk (I used fat free. Hey, saving calories counts!)
1 to 1 1/2 C whipping cream,* whipped into stiff peaks (Reserve a little for serving.)
@ 4 limes, zest and juice. Juice should equal about 4 oz. (Chop zest into smaller pieces if desired.) Reserve some zest.
Mix sweetened condensed milk, lime juice, and unreserved zest well. Fold in whipped cream. Spoon into cooled pie shell. Sprinkle with reserved zest. Place pie in refrigerator or freezer.
Place fresh or frozen berries in a pan on stove. Add honey to taste. Let slightly boil for a few minutes. Remove from heat and crush berries, mixing well.
Place a tablespoon or 2 of raspberry sauce in bottom of bowl or dish, spreading in a pretty manner. Place slice of pie on top. Put a dollop of whipped cream on top of pie.
*For easy whipped cream making, place mixer bowl, mixing attachment, and even the cream itself into freezer for a brief period till all is very cold.
This Fun and Fabulous dessert gets rave reviews every time I serve it. This recipe is original to me, synthesized from several other recipes and honed over time.
Once again, I'm participating in Jenny Matlock's Fantabulous Alphabe-Thursday. Come and join in the Fun! You will be enlightened, charmed, and have some plain ole Fun! See more entries HERE. This week our letter is "F."
photos by me © 2010 and 2011