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Raspberry Coconut Cream Pie

 Raspberry Coconut Cream Pie
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
8 ServingsPrep: 20 min. + chilling


  • 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


  • 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.
  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.