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Raspberry Coconut Cream Pie Delight

A luscious cream pie featuring fresh raspberries, fluffy coconut filling, and a buttery coconut crust.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 4 hours 50 minutes
Servings: 8 slices
Course: Pies & Tarts
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Coconut Crust
  • 1.5 cups graham cracker crumbs
  • 0.5 cup shredded coconut sweetened
  • 6 tbsp unsalted butter melted
  • 2 tbsp granulated sugar
Coconut Cream Filling
  • 8 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 tsp coconut extract
  • 1.5 cups heavy whipping cream cold
  • 1 cup shredded coconut
Raspberry Layer
  • 3 cups fresh raspberries
  • 0.33 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch
  • 2 tbsp water

Equipment

  • pie dish
  • electric mixer
  • saucepan

Method
 

  1. Bake and cool the coconut graham cracker crust.
  2. Cook and cool the raspberry layer.
  3. Prepare the coconut cream filling and fold in whipped cream.
  4. Layer raspberry filling and coconut cream into crust.
  5. Chill for at least 4 hours and garnish before serving.

Notes

For the best texture, chill overnight before slicing.