Yield: 1 pie
1 package (10 oz.) shortbread cookies
2 Tbsp. crystallized ginger, chopped
3 Tbsp. butter, melted
1 package (¼ oz.) plain gelatin
¼ cup cool water
1 cup canned sweetened cream of coconut (not coconut milk)
⅓ cup plain yogurt
1 tsp. lime zest, grated
¼ cup lime juice
4 pkg. (6-oz.) Driscoll's Raspberries
1 cup whipping cream
⅔ cups powdered sugar
2 Tbsp. honey
2 Tbsp. tequila
Preheat oven to 350°F. Process cookies and ginger in a food processor until finely ground. Blend in butter. Press into a 9" or 10" pie pan. Bake about 10 minutes or until golden brown. Cool on wire rack.
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.
Combine cream of coconut, yogurt, lime zest and juice in a large bowl and stir until smooth. Stir in dissolved gelatin until thoroughly blended. Fold one package raspberries into lime-coconut filling. Pour into pie crust. Refrigerate 4 hours or until set.
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.
Whip cream with powdered sugar until it forms stiff peaks. Fold in half of raspberry puree. Stir together remaining raspberry puree with honey and tequila in small bowl. Serve wedges of pie drizzled with raspberry-tequila sauce and a dollop of raspberry whipped cream.