🥥🍓 Creamy Raspberry Coconut Cream Pie

🥥🍓 Creamy Raspberry Coconut Cream Pie

Serves: 8 | Prep: 20 min | Bake: 8–10 min | Chill: 4 hrs

Ingredients

Crust

• 1½ cups graham cracker crumbs or vanilla wafer crumbs
• 6 tbsp unsalted butter, melted
• ¼ cup granulated sugar

Filling

• 1 cup heavy whipping cream, chilled
• 8 oz (225 g) cream cheese, softened
• 1 cup powdered sugar
• 1 tsp coconut extract or vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup fresh raspberries

Topping

• 1 cup whipped cream
• ½ cup shredded coconut, toasted
• Extra raspberries for garnish

Method

1. Make the crust: Heat oven to 350°F (175°C). Mix graham cracker crumbs, sugar, and melted butter. Press firmly into a 9-inch pie dish.
2. Bake for 8–10 minutes, until lightly golden. Cool completely.
3. Whip the cream: Beat chilled heavy cream until stiff peaks form. Refrigerate.
4. Make the filling: Beat cream cheese, powdered sugar, and coconut extract until smooth. Fold in shredded coconut, then gently fold in whipped cream.
5. Carefully fold in the raspberries, keeping some berries whole for bursts of fruit throughout the filling.
6. Assemble: Spread filling into the cooled crust. Top with whipped cream, toasted coconut, and extra raspberries.
7. Chill: Refrigerate for at least 4 hours, preferably overnight, until firmly set.