Raspberry Coconut Cream Pie Recipe

5 2 1
Raspberry Coconut Cream Pie Recipe
Raspberry Coconut Cream Pie Recipe photo by Taste of Home
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Raspberry Coconut Cream Pie Recipe

Read Reviews
5 2 1
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 25 min. + chilling

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. 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.
Originally published as Raspberry Coconut Cream Pie in Simple & Delicious June/July 2014

Nutritional Facts

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

  • 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
  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. 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.
Originally published as Raspberry Coconut Cream Pie in Simple & Delicious June/July 2014

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MY REVIEW
Netizen User ID: 4154355 269433
Reviewed 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."

MY REVIEW
caroleanderson User ID: 2677289 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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