🥥 Creamy Raspberry Coconut Cream Pie
🥣 Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs (or vanilla wafer crumbs)
- 6 tbsp unsalted butter, melted
- ¼ cup granulated sugar
For the Filling:
- 1 cup heavy whipping cream, chilled
- 8 oz (1 block) cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 tsp coconut extract (or vanilla extract)
- 1 cup sweetened shredded coconut
- 1 cup fresh raspberries (gently patted dry)
For the Topping:
- 1 cup whipped cream or whipped topping
- ½ cup toasted shredded coconut
- A few extra raspberries for garnish
🔪 Instructions
- Make the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined.
- Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish.
- Bake for 8 to 10 minutes until golden. Let cool completely before filling.
- Whip the Cream:
- In a chilled bowl, beat the 1 cup of heavy cream on medium-high speed until stiff peaks form. Set aside in the fridge.
- Make the Coconut Filling:
- In another bowl, beat the softened cream cheese, powdered sugar, and coconut extract together until smooth and creamy.
- Fold in the 1 cup of shredded coconut.
- Gently fold in the whipped cream from Step 2 until fully incorporated and light.
- Carefully fold in the fresh raspberries, taking care not to crush them completely so you get nice bursts of fruit throughout.
- Assemble & Chill:
- Spread the filling evenly into the cooled pie crust.
- Top with additional whipped cream, swirl generously, and sprinkle toasted coconut over the top.
- Garnish with a few extra raspberries.
- Set:
- Refrigerate for at least 4 hours (preferably overnight) so the filling sets up firmly and slices cleanly.
Pro-Tip: To toast coconut quickly, spread it on a baking sheet and bake at 350°F (175°C) for 5 to 7 minutes, stirring once, until light golden brown. Keep a close eye on it—it burns fast!
