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Raspberry Coconut Cream Pie Recipe
Raspberry Coconut Cream Pie Recipe photo by Taste of Home
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Raspberry Coconut Cream Pie Recipe

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I like coconut pies and my husband likes raspberries. Here's a little stroke of genius I had when I wanted to make the ultimate dessert for both of us. —Susan Jolly, Wilmington, Delaware
TOTAL TIME: Prep: 20 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 20 min. + chilling
MAKES: 8 servings

Ingredients

  • 1/3 cup white baking chips, melted
  • 1 graham cracker crust (9 inches)
  • 2 cups cold whole milk
  • 2 packages (3.4 ounces each) instant vanilla pudding mix
  • 1/2 cup flaked coconut
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 cup fresh raspberries
  • Additional coconut, toasted

Nutritional Facts

1 piece (calculated without toasted coconut): 388 calories, 17g fat (10g saturated fat), 8mg cholesterol, 322mg sodium, 54g carbohydrate (43g sugars, 2g fiber), 4g protein.

Directions

  1. Spread melted baking chips onto bottom of crust. In a large bowl, whisk milk and pudding mixes 2 minutes. (Mixture will be thick.) Stir in 1/2 cup coconut. Fold in 2 cups whipped topping.
  2. Spread half of the mixture into crust. Sprinkle with raspberries. Spread remaining pudding mixture over raspberries; top with remaining whipped topping. Sprinkle with toasted coconut. Refrigerate 3 hours or until set. Yield: 8 servings.
Editor's Note: To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally.
Originally published as Raspberry Coconut Cream Pie in Simple & Delicious June/July 2014

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


Reviews for Raspberry Coconut Cream Pie

AVERAGE RATING
(2)
RATING DISTRIBUTION
5 Star
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MY REVIEW
lookacook User ID: 8770406 243814
Reviewed Feb. 14, 2016

"The directions are too general, not helpful, and poorly organized. Thanks for nothing."

MY REVIEW
caroleanderson User ID: 2677289 58293
Reviewed Jul. 18, 2014

"So easy and fast but most of all so GOOD! I didn't have any coconut on hand so used sliced almonds and everyone raved about it. I will definitely make this again"

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