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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
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    8 servings

Ingredients

  • 1/3 cup white baking chips, melted
  • One 9-inch graham cracker crust (about 6 ounces)
  • 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

Directions

  • 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 until set, about 3 hours.
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.
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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Reviews

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Average Rating:
  • Netizen
    Jul 13, 2017

    Yikes! Graham cracker crust, pudding and frozen whipped topping. All three are loaded with hydrogenated fats/trans fats! I could feel my heart valves slamming shut just reading the ingredients.

  • caroleanderson
    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