Coconut Raspberry Cream Pie - cooking recipe

Ingredients

5 low-fat honey graham crackers (full sheets)
1/4 cup old fashioned oats
1 tablespoon brown sugar
1/2 teaspoon vanilla extract
1 pinch salt
3 tablespoons unsalted butter, melted
3/4 cup raspberries (fresh or frozen)
1 tablespoon raspberry jam
1 tablespoon sugar
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1 1/2 teaspoons cornstarch
1 (3 1/2 ounce) package instant vanilla pudding, fat-free and sugar-free
1 cup whole milk (the filling won't set with low-fat milk!)
1/4 cup shredded coconut
1/4 teaspoon coconut extract
1/2 cup Cool Whip Lite
fresh raspberry (garnish)
1 tablespoon coconut, toasted (garnish)

Preparation

Start with the crust.
Preheat oven to 350 degrees.
Pulse the grahams in a food processor until finely ground.
Combine crumbs, oats, brown sugar, vanilla, salt and melted butter in a bowl. Stir until mixture is thoroughly moistened.
Press evenly into a 7\" pie pan and bake for 10 minutes.
Let cool before filling.
Add a raspberry layer.
Puree berries in a blender or food processor.
Strain the pureed berries into a small saucepan to remove the seeds.
Add the jam, sugar, lemon zest, lemon juice, and cornstarch to the saucepan and heat on medium until it bubbles and thickens.
Transfer the sauce to a bowl and let cool.
Spread the cooled raspberry mixture onto the pie crust.
Finish with coconut custard.
Using an electric mixer, whisk pudding and milk together until thoroughly combined.
Stir in shredded coconut and coconut extract.
Gently fold in the Cool Whip.
Spread into the pie pan and garnish with berries and toasted coconut.
Chill for 4 hours to set.