Raspberry Pie with Coconut Crust

Crust:
1 1/4 cups flour
1/2 cup firmly packed brown sugar
1/2 cup butter
1/2 cup flaked coconut

Filling:
1 egg
1/3 cup granulated sugar
8 ounces cream cheese
1 teaspoon vanilla extract
1/2 cup chopped walnuts or pecans
1 1/2 cups raspberries

Sauce:
1/2 cup granulated sugar
2 tablespoons cornstarch
1/2 cup water
1/2 cup raspberries (pureed)
1 tablespoon lemon juice

Crust: Blend flour, sugar and butter; mix in coconut. Set aside 1/2 cup of mixture and press the remainder into a buttered 10-inch pie pan. Bake at 350 degrees F for 12 to 15 minutes or until light brown.

Filling: Combine egg, sugar, cream cheese and vanilla extract; blend well. Spread into hot baked crust. Bake at 350 degrees F for 10 minutes.

Crush raspberries slightly and spread over cream cheese layer. Sprinkle with chopped nuts and reserved crumbs. Bake for 15 minutes at 350 degrees F. Cool. Cut into wedges and serve with raspberry sauce.

Sauce: Cook, stirring until thickened. Remove from heat and stir in lemon juice. Serve warm or cool over each piece of torte.