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Raspberry Coconut Cream Pie Recipe

Raspberry Coconut Cream Pie Recipe

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 YIELD: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
  • Toasted coconut

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.

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 .

Reviews for Raspberry Coconut Cream Pie

Sort By :
MY REVIEW
lookacook 243814
Reviewed Feb. 14, 2016

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

MY REVIEW
caroleanderson 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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Wine Pairings

Sweet White Wine

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