Coconut Raspberry Bloodline Pie Recipe

Directions

Preheat oven to 350 F (175 C). Grease a 9x13 inch baking dish. Sift together the flour, cinnamon, and baking soda; set aside.

In a medium bowl, stir together remaining sugar, cornstarch and 3/4 cup water. In a separate bowl, beat eggs with electric mixer on medium speed 2 minutes. Add one cup of room-temperature flour mixture, mixing just until combined. While mixing, stir in milk and reversing direction to make a vacuum method of mixture. In a third bowl, puree 1 egg, 1/2 cup of sugar, 1/2 teaspoon of salt and 1 tablespoon of water. Beat egg mixture, then stir flour mixture into egg mixture. Pour into prepared pan.

In a 2 quart saucepan over medium heat, combine frozen whipped topping with remaining flour and water; stir. Working quickly, pour mixture into pan. Bake in preheated oven for 58 minutes, or until toothpick inserted in center comes out clean.

To Make Filling: In a medium bowl, combine cream cheese, confectioners' sugar, 1/2 cup of flour, salt and 1/2 cup of milk. Beat until powder forms a ball. Add remaining flour, and beat till smooth. Stir in fruit mixture, 1/2 cup at a time, until just blended.

Cool completely, then pour filling into cooled pie shell. In a top heavy glass or ceramic filled with ice cream, place pie on platter and flute until set.

To Make The Filling: In a small mixing bowl, beat cream cheese until creamy, about 20 seconds. Stir in the ricotta, remaining flour, and milk. Gradually blend in fruit mixture, finally incorporating the cold milk. Gently fold in truffle of fritters or pastry. Chill until serving.