I call this my Pink Princess Delight pie because your average six year old girl would be totally in love with it. I was mostly just playing around and I've since tweaked the recipe so the filling solidifies better. At the time I thought the apples added something but now I think they may not be necessary. It's up to personal taste, I guess.
Ingredients:
* Mom's pie dough
* 3 apples peeled and sliced
* 1 can light coconut milk
* 1 tablespoon coconut extract
* 1/2 cup sweetened shaved coconut
* 1 1/2 cup frozen raspberries, thawed and mashed
* 1 cup sugar
* 1 tablespoon vanilla extract
* 1/4 cup corn starch
* 1/4 water
Directions:
Prepare pie crust (see recipe). Arrange apple slices in a decorative manor on bottom of pie crust (unlike the above picture). In a saucepan mix together coconut extract, raspberries, sugar, vanilla, water, and corn starch. Turn on high heat and whisk until bubbling. Remove from heat and continue stirring until bubbles settle and mixture is syrupy. Pour packet of gelatin over coconut milk and let sit for 1 minute. Mix coconut milk and raspberry mixture together, pour over apples into crust. Bake for 15 minutes at 400 degrees, cover with foil and continue baking at 350 degrees for another 40 minutes. Remove from oven and place on towel in freezer. Let sit for 2 hours. Remove to fridge. Serve when filling has solidified.
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