<http://schema.org/recipeInstructions>
" Lightly coat a 9-in. pie plate with nonstick spray. Crust: Pulse cookies in food processor to make fine crumbs. Add butter; process to blend. Press on bottom and sides of pie plate. Refrigerate to firm. Raspberry Layer: Pur\u00E9e berries in blender or food processor. Pour into a strainer set over a medium metal bowl. Stir pur\u00E9e and press with back of a wooden spoon until as much as possible has dropped into bowl, scraping pur\u00E9e off underside of strainer (there should be about 1 cup). Discard seeds; stir sugar into pur\u00E9e. Sprinkle gelatin over 1&amp;amp;#8260;4 cup cold water in a small saucepan. Let stand 2 minutes, then stir with a rubber spatula over medium-low heat until liquid simmers and gelatin granules dissolve completely. Stir gelatin into raspberry pur\u00E9e. Set bowl into a larger bowl half-filled with ice and a little water. Stir gently with a rubber spatula to chill until it mounds slightly and has the consistency of unbeaten egg whites. Remove from ice bath. Meanwhile beat cream with mixer until soft peaks form. Stir about 1&amp;amp;#8260;4 the cream into raspberry mixture, then fold in remaining whipped cream. Spread evenly in crust and refrigerate. Coconut Layer: Repeat Step 4. Stir into milk, add sugar and stir to dissolve. Add coconut and extracts. Proceed as in Steps 5 and 6, substituting milk mixture for raspberry pur\u00E9e. Spread over raspberry layer, mounding in middle. Refrigerate at least 4 hours or up to 3 days. Garnish with fresh raspberries."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.womansday.com/food-recipes/food-drinks/recipes/a9625/raspberry-coconut-ribbon-pie-120796/>