Print Options

 
 
 Print
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, spread in a 15x10x1-in. baking pan. Bake at 350° for 5-10 minutes or until golden brown, stirring frequently.

Wine Pairings

Sweet White Wine

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