×1
12
Serves
10
Servings
Combine flour, brown sugar, and butter and blend to a consistency of fine crumbs.
Add coconut, mix well. Reserve 1/2 cup crumb mix and press remaining crumbs into a buttered 10 inch pie pan.
Bake at 350 for 12-15 minutes until brown.
Combine first four, blend. Spread into hot crust.
Bake at 350 for ten minutes.
Sprinkle with nuts and reserved crumbs. Bake 15 minutes at 350. Cool. Serve with raspberry sauce. Top with whipped cream.
Combine 1/2 cup sugar, 2 tablespoons cornstarch, 1/2 cup water and reserved raspberry juice.
Cook, stirring until thick and clear. Remove from heat and stir in one tablespoon lemon juice. Cool.