Lime-Raspberry Pie with Coconut Cream

Directions

1. Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°.
2. In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan.
3. In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust.
4. Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold.
5. Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners' sugar to bowl; beat until stiff peaks form.
6. Spread jam over pie. Dollop coconut cream over pie or serve on the side. If desired, top with raspberries and coconut.