Place the cones in a large food processor and blitz until they are crumbs. Transfer the crumbs to a bowl and pour the butter over top. Stir until the mixture resembles wet sand.
Pour the mixture into a 9" pie plate and pat the crust evenly into the bottom. The crust will feel loose but don't worry, it will set up in the freezer. Once the crust is evenly dispersed, cover it with plastic wrap and place it in the freezer. Freeze for at least 3 hours.
For the Sorbet
Place the raspberries, sugar, lime, tequila, and salt in a large food processor and blitz until smooth. Pour the mixture through a fine-mesh strainer. Using a rubber spatula, force the juice through until only seeds remain. Discard the solids.
Transfer the juice to a resealable container and place it in the fridge. Chill the sorbet base for at least 2 hours. Once the base is thoroughly chilled, pour it into the bowl of an ice cream maker. Churn the sorbet for 30 minutes or until it resembles soft serve.
Spoon the sorbet into the pie crust and, using the back of a spoon, spread it into an even layer. Decorate with some swoops of the spoon before covering and placing the pie in the freezer. Let freeze for at least 6 hours or overnight.
For the Granita
When you're two hours away from serving, make the granita. Pour the coconut milk, lime juice, and honey into a bowl and whisk to combine. Pour the mixture into a loaf pan and place it in the freezer. Freeze for 30 minutes. **
When 30 minutes have passed, scrape the granita with a fork and return it to the freezer. Repeat this step 3 more times for a total of 2 hours worth of freezing time.
After the final scraping, spoon the finished granita over the pie and garnish it with additional, preferably frozen raspberries. Slice and serve immediately.
** If you miss your 30-minute window and granita sets up too much. Leave it to melt down and start the process again.