Best Raspberry Coconut Cream Pie Recipes

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LIME-RASPBERRY PIE WITH COCONUT CREAM



Lime-Raspberry Pie with Coconut Cream image

During my family trips to Florida, I've had Key lime pie from many restaurants, and each one is different. I wanted to create my own spin on the pie to make it my signature dessert. Whipped egg whites in the filling make it light and mousselike, sweet raspberries balance the tartness, and coconut and cashews amp up the tropical flavor. Garnish with fresh raspberries and toasted shredded coconut if you'd like. -Elise Easterling, Chapel Hill, North Carolina

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 12 servings.

Number Of Ingredients 15

3 large egg whites
18 whole graham crackers, crushed (about 2-1/2 cups)
1/2 cup packed brown sugar
1/2 cup unsalted cashews, finely chopped
3/4 cup butter, melted
2 cans (14 ounces each) sweetened condensed milk
3/4 cup Key lime juice
6 large egg yolks
1/4 cup sugar
TOPPINGS:
1 can (13.66 ounces) coconut milk
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1/2 cup seedless raspberry jam
Optional: Fresh raspberries and toasted flaked coconut

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°., In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust., Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold., Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners' sugar to bowl; beat until stiff peaks form., Spread jam over pie. Dollop coconut cream over pie or serve on the side. If desired, top with raspberries and coconut.

Nutrition Facts : Calories 678 calories, Fat 34g fat (20g saturated fat), Cholesterol 168mg cholesterol, Sodium 349mg sodium, Carbohydrate 86g carbohydrate (69g sugars, Fiber 1g fiber), Protein 11g protein.

RASPBERRY COCONUT CREAM PIE



Raspberry Coconut Cream Pie image

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

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 8

1/3 cup white baking chips, melted
1 graham cracker crust (9 inches)
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

Steps:

  • 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.

Nutrition Facts : Calories 388 calories, Fat 17g fat (10g saturated fat), Cholesterol 8mg cholesterol, Sodium 322mg sodium, Carbohydrate 54g carbohydrate (46g sugars, Fiber 2g fiber), Protein 4g protein.

COCONUT RASPBERRY CREAM PIE



Coconut Raspberry Cream Pie image

The inspiration for this dessert came from a Ralph's Famous Italian Ices flavor called Coconut Raspberry Tart. My husband came home from the Italian ice stand and raved about the flavor so much, we decided to recreate the same idea in pie form. I love coconut cream pie, but the typical buttery crust and rich custard are entirely too heavy for a health-conscious diet. This version is lighter and fluffier, but most importantly, equally as delicious. The raspberry layer adds the perfect tart element to balance out the sweetness of the filling. * PLEASE NOTE: the measurements in this recipe are for a mini 7" pie pan (serves 4). For a standard 9" pie pan, simply double the recipe (serves 8).

Provided by Diet It Up

Categories     Dessert

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

5 low-fat honey graham crackers (full sheets)
1/4 cup old fashioned oats
1 tablespoon brown sugar
1/2 teaspoon vanilla extract
1 pinch salt
3 tablespoons unsalted butter, melted
3/4 cup raspberries (fresh or frozen)
1 tablespoon raspberry jam
1 tablespoon sugar
1/2 teaspoon lemon zest
1 teaspoon lemon juice
1 1/2 teaspoons cornstarch
1 (3 1/2 ounce) package instant vanilla pudding, fat-free and sugar-free
1 cup whole milk (the filling won't set with low-fat milk!)
1/4 cup shredded coconut
1/4 teaspoon coconut extract
1/2 cup Cool Whip Lite
fresh raspberry (garnish)
1 tablespoon coconut, toasted (garnish)

Steps:

  • Start with the crust.
  • Preheat oven to 350 degrees.
  • Pulse the grahams in a food processor until finely ground.
  • Combine crumbs, oats, brown sugar, vanilla, salt and melted butter in a bowl. Stir until mixture is thoroughly moistened.
  • Press evenly into a 7" pie pan and bake for 10 minutes.
  • Let cool before filling.
  • Add a raspberry layer.
  • Puree berries in a blender or food processor.
  • Strain the pureed berries into a small saucepan to remove the seeds.
  • Add the jam, sugar, lemon zest, lemon juice, and cornstarch to the saucepan and heat on medium until it bubbles and thickens.
  • Transfer the sauce to a bowl and let cool.
  • Spread the cooled raspberry mixture onto the pie crust.
  • Finish with coconut custard.
  • Using an electric mixer, whisk pudding and milk together until thoroughly combined.
  • Stir in shredded coconut and coconut extract.
  • Gently fold in the Cool Whip.
  • Spread into the pie pan and garnish with berries and toasted coconut.
  • Chill for 4 hours to set.

Nutrition Facts : Calories 346.7, Fat 15.9, SaturatedFat 10.8, Cholesterol 29.2, Sodium 447.6, Carbohydrate 48.5, Fiber 2.7, Sugar 41.2, Protein 3.8

LIME-RASPBERRY PIE WITH COCONUT CREAM



Lime-Raspberry Pie with Coconut Cream image

During my family trips to Florida, I've had Key lime pie from many restaurants, and each one is different. I wanted to create my own spin on the pie to make it my signature dessert. Whipped egg whites in the filling make it light and mousselike, sweet raspberries balance the tartness, and coconut and cashews amp up the tropical flavor. Garnish with fresh raspberries and toasted shredded coconut if you'd like. -Elise Easterling, Chapel Hill, North Carolina

Provided by @MakeItYours

Number Of Ingredients 15

3 large egg whites
18 whole graham crackers, crushed (about 2-1/2 cups)
1/2 cup packed brown sugar
1/2 cup unsalted cashews, finely chopped
3/4 cup butter, melted
2 cans (14 ounces each) sweetened condensed milk
3/4 cup Key lime juice
6 large egg yolks
1/4 cup sugar
TOPPINGS:
1 can (13.66 ounces) coconut milk
1 cup heavy whipping cream
1/2 cup confectioners' sugar
1/2 cup seedless raspberry jam
Optional: Fresh raspberries and toasted flaked coconut

Steps:

  • Place egg whites in a small bowl; let stand at room temperature 30 minutes. Preheat oven to 350°., In a large bowl, mix crushed crackers, brown sugar and cashews; stir in melted butter. Press onto bottom and 2 in. up sides of a greased 9-in. springform pan., In a large bowl, mix condensed milk, lime juice and egg yolks until blended. With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff peaks form. Fold into milk mixture; pour into crust., Bake 25-30 minutes or until filling is set. Cool 4 hours on a wire rack. Refrigerate 6 hours or overnight, covering when cold., Spoon cream layer from top of coconut milk into a large bowl (discard remaining liquid). Add whipping cream and confectioners' sugar to bowl; beat until stiff peaks form., Spread jam over pie. Dollop coconut cream over pie or serve on the side. If desired, top with raspberries and coconut.

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