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Recipe Summary

prep:
1 hr 52 mins
chill:
2 hrs or overnight
bake:
30 mins at 350°
cook:
5 mins
Servings:
10
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Ingredients

Crust:
Filling:

Directions

Crust:
  • Heat oven to 350°F. Into cookie dough, work flour and coconut extract.

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  • On well-floured work surface, roll out dough into 14-inch disk. Fit into 9-inch glass pie plate. Trim edges, then flute (use trimmings for cookie-making, if desired).

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  • Bake crust in 350°F oven 30 minutes or until golden. Remove pie plate to wire rack; let cool.

Filling:
  • In food processor, blend blackberries until pureed. Strain through sieve placed over glass bowl.

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  • In small saucepan, combine 2 tablespoons of the sugar and 2 teaspoons of the cornstarch. Stir in blackberry puree. Over medium heat, bring to a boil, stirring constantly; cook 1 minute or until thickened. Scrape into medium-size bowl; cover with plastic wrap. Repeat steps 4 and 5 with the raspberries and the remaining 2 tablespoons sugar and 2 teaspoons cornstarch.

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  • In small saucepan, sprinkle gelatin over top of milk; let stand 1 minute to soften. Place pan over low heat; heat, stirring constantly, until gelatin is dissolved. Let cool slightly.

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  • In bowl, beat cream on medium-high until stiff peaks form; refrigerate.

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  • In large bowl, beat cream cheese until smooth. On low speed, beat in cream of coconut, the cooled gelatin mixture and the vanilla extract. Then beat on medium-high speed until smooth. Place bowl over ice water bath; let stand, stirring occasionally, until thickened, about 5 minutes.

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  • Fold whipped cream into cream cheese mixture. Spoon 1 cup of mixture into crust, spreading evenly over crust.

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  • . Measure out 1/4 cup blackberry puree and 1/4 cup of raspberry puree; reserve. Drop alternating teaspoons of the remaining berry purees onto filling. Spread remaining filling over top. Drop alternating teaspoons of reserved purees on top. Drag knife through to swirl. Chill 2 hours or overnight until firm.

Nutrition Facts

452 calories; total fat 24g; saturated fat 11g; cholesterol 50mg; sodium 351mg; carbohydrates 52g; fiber 3g; protein 7g.

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