• Preheat Oven to 375

  Crush Graham Crackers to medium crumb size, combine in a bowl with all of the melted butter and coconut.
• Press into a 9 inch pie pan (glass preferred)and bake for approximately 10 minutes, or until a gentle golden color. Cool.
• Thoroughly combine sweetened condensed milk and egg yolks, then add all ofthe lime juice.
• Stir, then add lime zest and salt. Pour filling into cooled pie shell. Evenly disperse the pint of fresh raspberries on top of the pie then press into filling.
• Cook for 20 to 25 minutes at 375, until filling is somewhat firm.
• Cool in refrigerator for several hours or overnight.

TOPPING/SAUCE

• For raspberry sauce, combine everything but the white chocolate into a small sauce pan, then cook on medium for 5 to 10 minutes, until raspberries are broken up into the liquid.
• Strain out the sauce from seeds, through a sieve.Cool.
• Top cooled pie with a modest layer of the raspberry sauce and the white chocolate.