Crunchy Raspberry Torte

x 1

Serves

12

Servings

10

Dessert
Baking

Crust

Ingredients

  • 1 1/4 cups flour
  • 1/2 cups brown sugar
  • 1/2 cups butter
  • 1/2 cups coconut

Preparation

  1. Combine flour, brown sugar, and butter and blend to a consistency of fine crumbs.
  2. Add coconut, mix well. Reserve 1/2 cup crumb mix and press remaining crumbs into a buttered 10 inch pie pan.
  3. Bake at 350 for 12-15 minutes until brown.

Filling

Ingredients

  • 1 egg
  • 1/3 cups sugar
  • 8 oz cream cheese
  • 1 teaspoon vanilla
  • 1/2 cups chopped walnut
  • 12 oz frozen raspberries thawed and drained
  • raspberry juice reserve juice

Preparation

  1. Combine first four, blend. Spread into hot crust.
  2. Bake at 350 for ten minutes.
  3. Sprinkle with nuts and reserved crumbs. Bake 15 minutes at 350. Cool. Serve with raspberry sauce. Top with whipped cream.

Sauce

Ingredients

  • 1/2 cups sugar
  • 2 tablespoons cornstarch
  • 1/2 cup water
  • raspberry juice reserved
  • 1 tablespoon lemon juice

Preparation

  1. Combine 1/2 cup sugar, 2 tablespoons cornstarch, 1/2 cup water and reserved raspberry juice.
  2. Cook, stirring until thick and clear. Remove from heat and stir in one tablespoon lemon juice. Cool.