French Coconut Raspberry Pie

• 1/2 cup sweetened shredded coconut for the pie filling, plus 2 tablespoons extra for sprinkling the circumference of the cooked pie
• 1/2 cup raspberries for the pie filling
• 1/2 cup granulated sugar - plus extra on hand for sprinkling over bottom of uncooked crust, and over top of the cooked pie
• 1-1/2 tablespoon AP flour
• 1 cup coconut milk - light or full fat
• 2 large eggs - beaten
• 1 teaspoon vanilla extract
• 4 tablespoons salted butter, melted
• 35 Raspberries - for the circumference of the pie
• A store bought, frozen, 10-inch unbaked pie shell OR a homemade blind baked pie shell
• Note: I blind bake if the shell is homemade...and follow the store bought method, below, when I need to cut time

1. Preheat oven to 350 degrees F.
2. Place 1/2 cup berries and shredded coconut, into an unbaked 10-inch pie cruse; sprinkle with a tablespoon of granulated sugar.
3. Combine 1/2 cup sugar and flour. Add the milk, eggs, vanilla and melted butter. Whisk to combine, pour over the berries and shredded coconut.
4. Bake until the custard is set but wobbly in the middle, about 40-50 minutes - if needed cover the edge of crust the last 10-15 minutes of baking.
5. After the pie comes out of the oven, immediately sprinkle a few extra shreds of coconut around the circumference.
6. Let pie cool on a wire rack, at least an hour. Refrigerate at least 2 hours - up to overnight. Lightly cover if overnight.
7. Garnish with raspberries around the circumference, sprinkle granulated sugar over the top. Serve either cold or room temperature.

coconut, raspberries, granulated sugar, flour, coconut milk, eggs, vanilla, butter, pie, a store bought, i blind bake

Taken from food52.com/recipes/13020-french-coconut-raspberry-pie (may not work)