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Raspberry Coconut Cream Pie

Total Time

Prep: 25 min. + chilling


8 servings

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
Raspberry Coconut Cream Pie Recipe photo by Taste of Home


  • 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 sweetened shredded coconut
  • 1 carton (8 ounces) frozen whipped topping, thawed, divided
  • 1 cup fresh raspberries
  • Additional coconut, toasted


  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 until set, about 3 hours.

Nutrition Facts

1 piece: 388 calories, 17g fat (10g saturated fat), 8mg cholesterol, 322mg sodium, 54g carbohydrate (46g sugars, 2g fiber), 4g protein.

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