A graham cracker crust will work, but this easy homemade version is healthier.
In a food processor, whiz till fine: 2 c. lowfat granola
Add to crumbs and whiz till well mixed: ¼ c honey
2 ½ T oil
Press mixture into 9 inch pie plate. Bake 10-12 minutes at 350° until edges are just starting to brown. Cool on rack until filling is ready to add.
Alternative no-bake crust: In food processor whiz together 2 c. granola or raw almonds with ½ c softened dates (to soften dates, cover them with boiling water for 5 minutes, then drain well). Press mixture into pie plate.
Measure into heavy bottom saucepan: 2/3 cup cornstarch or tapioca starch
Gradually stir into starch till smooth: 4 cups pineapple juice (1 c frozen concentrate + 3 c water)
Mix in: ½ c honey
½ c lemon juice (pref. fresh squeezed)*
pinch of salt, opt.
Bring to a boil over high heat, stirring constantly with a twirl whisk just until thickened, then remove from heat immediately.
Scatter evenly in pie crust: 1 c. frozen raspberries
Gently pour lemon filling over berries. Refrigerate until well chilled and firm. If desired, garnish with toasted coconut before chilling, or with lemon slices and fresh raspberries just before serving.
*If using fresh lemon, the zest can be added, too, for extra flavor.
Adapted from Give Them Something Better cookbook.