RASPBERRY CREAM PIE

Graham Cracker Pie Crust:

• 12 graham crackers, finely ground (about 1 1/2 cups)
• 1/4 teaspoon coarse salt
• 5 tablespoons unsalted butter, melted
• 1/4 cup granulated sugar

Raspberry Cream Pie Filling

• 4 large egg yolks
• 3/4 cup granulated sugar
• 1/4 cup cornstarch
• 2 3/4 cups whole milk
• 3/4 teaspoon coarse salt
• 1 tsp. vanilla
• 3 tablespoons unsalted butter, room temperature, cut into pieces
• 3 cups raspberries (about 12 ounces) fresh or frozen
• 1 cup heavy cream
• 2 tablespoons powdered sugar
• Optional: toasted coconut

Directions

Crust: Preheat oven to 350º F. Pulse graham-cracker crumbs, butter, granulated sugar, and salt in a food processor or blender until combined. Press mixture into bottom and up sides of a 9-inch pie plate. Freeze 10 minutes. Bake until slightly darker, 12 to 14 minutes. Let cool completely.

Filling: Whisk yolks in a heatproof bowl. Whisk together granulated sugar, cornstarch, and salt in a medium saucepan; whisk in milk and vanilla. Bring to a boil, whisking; cook, still whisking, 2 minutes more.  Pour milk mixture slowly into yolks, whisking until combined. Return mixture to saucepan; return to a boil, whisking constantly. Remove from heat. Pass through a fine mesh strainer into another bowl. Whisk in butter until melted. Let custard cool, whisking occasionally, about 10 minutes. Fold in 1 1/2 cups berries. Pour custard into cooled crust. Press plastic wrap directly onto surface. Refrigerate until set, at least 4 hours (can be stored in refrigerator up to 1 day).  Whip cream with powdered sugar until soft peaks form, then spoon over filling. Top and serve with remaining berries.

Variation:  Layer toasted coconut over the filling base.  Cover with whipped cream.  Top with remaining berries and toasted coconut.  Serve cold.